Lemon Poppy Seed Madeleines Recipe

This lemon poppy seed madeleine recipe is a stunning variation of the classic French madeleines. If you love madeleines and lemon-infused desserts, this recipe is an absolute must-try!

As my experience with baking madeleines grows, so does my desire to experiment with new shapes and flavors. These lemon poppy seed madeleines are a delightful example.

Additionally, if you’re looking to explore more lemon desserts, consider trying a lemon curd cake, French lemon tart, or lemon poppy seed bars that beautifully complement the flavors of these madeleines.

Ingredients

For a complete ingredient list and detailed instructions, please refer to the recipe card below.

• Large eggs, at room temperature
• Granulated sugar
• Unsalted butter, melted and cooled to 122-140°F (50-60°C) – use high-quality butter with 82% fat content
• All-purpose flour: Avoid substituting with cake flour or self-raising flour since this recipe relies on baking powder and does not include cornstarch.
• Golden syrup: Alternatively, use glucose syrup or acacia honey
• Baking powder to ensure the madeleines develop their light texture and characteristic hump
• Lemon zest
• Poppy seeds: You can use black or blue poppy seeds.
• Salt: Use fleur de sel if available.

How to Make Lemon Poppy Madeleines

Step 1:

Melt the butter in the microwave in 20-second intervals until completely melted, then allow it to cool to 122°F (50°C).

Step 2:

In a mixing bowl, combine the eggs, sugar, and golden syrup. Beat them together using a hand whisk for about 1 minute. Then, add the fresh lemon zest and poppy seeds to the mixture, stirring well.

Step 3:

Sift together the flour, baking powder, and salt in a large bowl. Gradually add this flour mixture to the egg mixture and mix gently with the hand whisk. Pour the cooled melted butter in two to three additions, stirring until combined.

Step 4:

Cover the bowl with plastic wrap, ensuring it touches the batter, and refrigerate for at least 12 hours or preferably 24 hours to achieve the best flavor and texture.

Step 5:

The next day, preheat the oven to 425°F (220°C) and let it run for an additional 15 minutes.

Step 6:

Using a pastry brush, lightly coat the cavities of a metal madeleine mold with softened butter, dust with flour, and shake out the excess. Note that silicone molds do not require greasing.

Step 7:

Transfer the batter to a pastry bag and fill the cavities of the madeleine pan about three-quarters full.

Step 8:

Bake at 425°F (220°C) for 3 minutes, then turn off the oven for 6 to 8 minutes to allow the madeleines to rise and form their characteristic hump. Afterward, restart the oven at 320°F (160°C) for another 2 to 3 minutes.

Step 9:

Once baked, remove the madeleines from the oven and let them cool in the mold for a couple of minutes. While they are still warm, take them out individually and place them back in the mold to continue cooling down.

Expert Tips

1. For additional guidance, consult a classic French madeleine recipe. You can also access a free troubleshooting guide.
2. Chill the batter before baking to achieve a beautiful bump on the madeleines. This step is crucial, so don’t skip it!

Storing and Freezing

To store madeleines, keep them in an airtight container for up to 2 to 4 days. For freezing, arrange the cooled madeleines in a single layer inside a Ziploc freezer bag, then freeze for up to 3 months. To thaw, bring them to room temperature on the countertop for about 1 to 2 hours.

Recipe Variations

• Swap the lemon zest for other citrus zest, such as orange, mandarin, lime, or grapefruit.
• Use orange blossom honey from orange groves for a unique flavor.
• Mix half of the poppy seeds with sesame seeds for added texture.
• Drizzle a lemon glaze over the madeleines or fill them with homemade or store-bought lemon curd.
• Create mini madeleines (les petites madeleines), but be sure to adjust your baking time accordingly.

Recipe FAQ