Lemon Lime Madeleines

fullsizeoutput_1726Every time my son and I go to Vons or Pavilions—which we don’t very often—we buy a giant box of madeleines as our guilty pleasure. The little cakes are housed in a big plastic box and because I’m trying to go zero waste or as close to as the ideal as possible, I thought maybe I should start making them again.

The recipe we use is the simple one that came with the pan which tasted very plain and a little on the sweet side. I wanted to try something different.

My son’s other favorite French baked goods are lemon macaroons, so I thought I would try combining the taste of lemon into the madeleines as well. However, when I went to buy the lemons, I decided to go for the limes because they looked so green, happy and plumb when the lemons looked like they have sat there for a long while.

My son felt a little disappointed with the change of ingredients when he got home so I said I had some lemon juice in the fridge (in a horrible yellow plastic bottle shaped like a lemon, which now I think about it, have probably been in there too long… ugh. We survived I guess.)

The recipe I made up came out utterly fantastic. So much better than the original recipe which tasted like something you can buy in Starbucks in those plastic packages right by the register. The tiny sour twang and the green color of the peel within the yellow just gave it a touch of sophistication that the original recipe lacked.

I will never make the old one again.


  • 2/3 cups of flour
  • 1/4 teaspoon of baking powder
  • 1/2 cup of butter, melted and cooled
  • 2 Eggs
  • 1/2 teaspoon of lemon juice
  • 1 teaspoon of fresh lime juice
  • 1/2 teaspoon lime zest
  • 1 cup of powdered sugar (icing sugar)

*I think lemon and lime are completely interchangeable, you can easily make lemon madeleines or lime madeleines instead.

  • Instructions:
  1. Melt butter, then put in the fridge straight away.
  2. Preheat oven 350 F.
  3. Brush melted butter or oil onto the pan. You can use the oil spray too.
  4. Sift flour and baking powder together and put it to the side
  5. Beat eggs, juices, and zest for five minutes.
  6. Slowly add the sugar while using the mixer.
  7. Keep beating the mixture for another 5 minutes.
  8. Fold in the flour slowly, then add melted butter.
  9. Scrap the sides, and make sure the butter is fully immersed otherwise it can be wet in the top and then the mixture becomes really thick at the bottom.
  10. Spoon mixture into cups until 3/4 full. Around a table spoon.
  11. Bake approximately 8-10 minutes, stop when the edges brown
  12. Let it cool for 2 minutes, and slowly loosen the sides with the knife and lift the mini-cakes onto a cooling rack.
  13. Sprinkle with powdered sugar if you want.
  14. If the dough becomes really thick after the first lot, add a table spoon of water into the mixture at a time until its smooth again.

This recipe makes about 18 to 20 in my pan.

My score: 9/10

My son’s score: 10/10

I think I’ll try and make lemon, lime and mint madeleines, and lime almonds next. Maybe experiment with different flours as well.

About Sunny Skies Kitchen

Yan lives in Los Angeles, California with her son in a home with a small but busy kitchen. Her goal is to create enough original recipes to publish a cookbook.

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