Madeleines are small sponge cakes baked in a shell shaped mold. Madeleines originated in Northern France. These cakes tastes great when they are fresh. Better to consume them on the same day. I have used lime zest in this recipe. Lime zest can be substituted with lemon or orange zest.

The recipe below makes 15 madeleines.


  • Lime zest – 1 lime
  • Sugar – 1/2 cup
  • Large eggs – 2 , at room temperature
  • Vanilla extract – 2 tsp
  • All purpose flour – 2/3 cup
  • Baking powder – 3/4 tsp
  • Salt – a pinch
  • Unsalted butter – 6 tbsps, melted and cooled
  • Confectioners sugar – for dusting (optional)


  • Mix the lime zest and sugar in a mixing bowl.
  • Add the eggs and whisk together using a hand mixer till thick and pale.
  • Beat in the vanilla extract.
  • Gently fold in flour, baking powder and salt followed by the butter using a spatula.
  • Cover the mixture with a plastic wrap and refrigerate for 3 hours.
  • Preheat oven to 325F
  • Prepare the madeleine pan by greasing it with butter and sprinkling it with flour.
  • Tap out the excess flour.
  • Fill the mold with the batter.
  • Bake in the center rack of the oven for 10 to 12 minutes.
  • Bake until golden and the tops springs back when touched.
  • Cool the madeleines on a wire rack.
  • Sprinkle with confectioners sugar before serving.

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