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Madeleines in a black mold

Classic Madeleines of Commercy

Soft in the center, slightly crunchy on the edges, and flavored with lemon.
5 from 1 vote
Prep Time 15 mins
Cook Time 9 mins
Resting time 10 mins
Total Time 34 mins
Course Dessert, Snack
Cuisine French
Servings 24 madeleines


  • 1 madeleine mold


  • 90 g butter
  • 30 g honey
  • 3 large eggs
  • 70 g sugar
  • Zest of one organic lemon (or 1 teaspoon of lemon extract)
  • 110 g all-purpose flour sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


  • Preheat the oven at 445 F.
  • In a saucepan, melt the butter. Then add the honey. Mix well. Set aside.
  • In a medium bowl, beat the eggs and sugar. Whisk until well-combined and the mixture creates a foam.
  • Pour the mix of melted butter-honey in it and add the lemon zest (or lemon extract)
  • Add the sifted flour, baking powder, and salt to the mix and whisk until well incorporated.
  • Grease and flour the Madeleine molds if in metal. No need to grease the mold if silicone. Spoon or pipe the batter in the mold, leaving the madeleines 5 mm (a little less than ¼ inch) from the edge.
  • Put the filled mold in the fridge for at least 10 min before baking.
  • Bake for 1min 30s at 445F, then turn off the oven and leave them until the bump is formed (about 6-7 min). Keep an eye on the last minute; they can burn very quickly around the edge!
  • After removing from the oven, unmold the madeleines as soon as possible to prevent them from sticking to the mold.
  • Let them cool on a wire rack. Store them in an airtight container for a couple of days.
Keyword how to make madeleine, lemon, Madeleine recipe, small cakes, sponge cake
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