July 18, 2012 (Last Updated: January 11, 2019)


Serves: 36
Cooking Time: 30 mins


  • butter, for greasing
  • 4 extra-large eggs
  • 2 extra-large egg yolks
  • 135g castor sugar (or 20g honey + 75g sugar)
  • 135g cake flour
  • 8g yeast
  • 150g butter, melted
  • zest of 2 organic lemons and juice of 1



Preheat the oven to 210°C and grease the Madeleine moulds with butter and place in the refrigerator. In a large bowl and using an electric beater, combine the eggs, egg yolks and sugar. Beat until you obtain a white mixture.


Add the flour and yeast and mix again until you achieve a smooth, shiny dough.


Add the melted butter and mix again, followed by the lemon zest and juice and mix well.


Pour the batter into the moulds and bake for 5 minutes at 210°C then lower the temperature to 200°C and bake for a further 5 minutes or until the Madeleines are a golden colour.

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