Madeleine is a classic French tea cake made of butter, eggs, and flour. One of my favorite dessert, and it is a common breakfast food in our house. 

I have adjusted the sugar level according to the family taste bud, light enough, but still, keep the delicious flavor. 


  • Whole egg (room temperature) 55g
  • White sugar 45g
  • Butter (melt) 70g
  • All-purpose flour 70g
  • Baking powder 2g
  • Milk 10g
  • Lemon zest 10g
  • Half lemon skin


  1. Mix lemon skin with the white sugar, set aside.
  2. Mix milk with lemon, set aside.
  3. Melt butter over the pan, set aside to cool down.
  4. Brush the Madeleine tray with room temperature (Soft) butter and coat with a thin layer of flour. You can leave the tray inside the fridge first. 
  5. Whisk egg first until light and then gradually add sugar. Continue beating until a thick and pale form.
  6. Add flour into the egg mixture, 1/3 at a time, and use specula to fold evenly.
  7. Add lemon zest and continue to fold gently. 
  8. Add melted butter gradually, make sure the butter is room temperature, and add it around separate times. 
  9. Cover and leave in the fridge to rest for 30 minutes.
  10. Preheat oven 190 degrees. Carefully pour into Madeline tray. Bake 11-12 minutes. 


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