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Author Beth Branch


  • cup granulated sugar
  • 3 large eggs
  • 1 cup all purpose flour
  • ½ tsp baking soda
  • ½ cup butter melted and cooled
  • 1 tsp lemon extract
  • 1 tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 cup chopped white chocolate melted
  • Lemon zest or sprinkles for garnish


  • Preheat oven to 350°F and set aside two non-stick Madeleine pans.
  • Combine sugar and eggs in a bowl and mix on medium-low speed using an electric hand-held mixer. Mix until slightly foamy.
  • Add flour and baking soda; mix until combined. Then add melted butter, lemon extract, lemon zest, and lemon juice.
  • Add about 1/2 tablespoon of batter to each of the shell-shaped cavities in the Madeleine pans. Bake for 5-7 minutes, or until edges are golden brown and the "bump" in centers of madeleines are set.
  • Let the madeleines cool in the pans for a few minutes, then gently remove them from the pans with a knife and let them finish cooling on a wire rack. Repeat with remaining Madeleine batter.
  • Once Madeleines are cool, drizzle with white chocolate. Garnish with more lemon zest or sprinkles, if desired. Store covered at room temperature.


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.