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Lemon and Poppy seed Madeleines

Lemon and Poppy seed Madeleines with simple sugar glaze are a soft sponge shell shaped cakes that taste lovely on their own or with a cup of tea or coffee.
Course Dessert
Cuisine American, French
Keyword bite sized dessert, Lemon Madeleins, Madeleines, Poppyseed Madeleines, tea cakes
Prep Time 20 minutes
Cook Time 10 minutes
Rest time 2 hours
Total Time 2 hours 30 minutes
Servings 16


  • stand mixer
  • Madeleine Pan
  • Mortar and Pestle
  • Sauce pan for melting butter


  • 2 Eggs Room temperature
  • 1 Cup All Purpose Flour
  • ¼ Cup Poppy Seeds White or Black
  • ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • ½ Cup Sugar Granulated
  • 10 Tbsp. Butter Total will be used separately
  • 2 Tbsp. Lemon juice
  • 1 Tbsp. Lemon zest

For Sugar glaze

  • Powdered Sugar
  • Whipping Cream or Heavy cream
  • 1 Tbsp. Butter melted


  • Using Mortar and Pestle or a grinder, grind the Poppy seeds as much as possible. They don't have to be a fine powder.
  • Mix the All-purpose flour, poppy seeds, Baking Powder and salt and keep aside.
  • Whip the Eggs with Sugar. At first start slow. After 2 minutes start whipping at high speed. The key is to whip the Eggs longer so they are aerated enough. Whip the Eggs for at least 4 minutes.
  • Add Lemon juice, lemon zest and Vanilla extract and whip for another minute.
  • Add the Al purpose flour, Poppy seeds, Baking Powder and Salt mixture to the Eggs and Sugar mixture and mix well with a spoon.
  • Once properly mixed, cover with a kitchen towel and let rest an hour.
  • After about 30 minutes, place the Butter in a small sauce pan and heat on low to medium heat. The Butter will start melting.
  • Keep stirring the Butter so it doesn’t burn at the bottom.
  • Once fully, melted, take off the heat and keep aside until it cools down for about 25 minutes.
  • Once the hour of resting the dough is over, pour the melted butter slowly over it. Mix well.
  • Again, place the kitchen towel over the pot and let rest for an hour. Do not refrigerate.
  • After 40 minutes, preheat the oven to 350 degrees.
  • Use melted Butter and pastry brush to butter the Madeleine pan.
  • Mix the batter one more time after an hour.
  • Spoon out the batter in equal proportions to Madeleine pan. Bake for 10 minutes.
  • Remove from the oven and let cool in the pan for 5 minutes. Remove on a cooling rack after that.
  • Prepare the sugar glaze by mixing Powdered Sugar, melted Butter and Half and Half or Whipping cream.
  • Once the Madeleines are cooled you can glaze it with a spoon or using a pastry bag.


Use Eggs that are brought to room temperature. Keep the Eggs out of refrigerator for about 2 hours before using.
Use the Whipping attachment for the stand mixer.