Best Lemon Raspberry Madeleines Ready in 30 Minutes

Did You Know 78% of Home Bakers Avoid Madeleines Because They Seem Too Fussy?

I used to be part of that statistic too—until I discovered the magic of lemon raspberry madeleines. These delicate French teacakes with their golden scalloped edges and bursts of berry brightness are far more forgiving than their reputation suggests. What if I told you that with just one bowl and 15 minutes of active time, you could pull these elegant treats from your oven?

The secret lies in embracing imperfections. Unlike finicky macarons, madeleines celebrate their little quirks—the slight hump on one side, the uneven distribution of raspberry jewels. That’s what makes them charmingly homemade. And when you infuse them with sunny lemon zest and tart raspberries? Pure poetry.

Today, I’m sharing my foolproof method for lemon raspberry madeleines that will make you wonder why you ever hesitated. We’ll use simple pantry staples transformed by two powerhouse flavors: the citrusy zing of fresh lemons and the jewel-toned sweetness of raspberries. Whether you’re hosting an afternoon tea or craving a moment of Parisian indulgence, these little cakes deliver big on flavor with minimal effort.

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Lemon Raspberry Madeleines

There’s something undeniably magical about madeleines—those delicate, shell-shaped cakes that melt in your mouth with just the right balance of buttery richness and lightness. Today, we’re giving them a summery twist with bright lemon zest and juicy raspberries. These little gems are perfect for afternoon tea, brunch, or just because you deserve something sweet.

Ingredients You’ll Need

• 1 cup all-purpose flour – The foundation of our madeleines. Spoon and level it for the perfect measure—no packing!
• 1/2 cup granulated sugar – Just enough sweetness to let the lemon and raspberries shine.
• 2 large eggs – Room temperature, please! They’ll blend more smoothly into the batter.
• 1/2 cup unsalted butter – Melted and slightly cooled. European-style butter adds extra richness if you have it.
• Zest of 1 large lemon – Freshly grated for that vibrant citrus aroma. Don’t skip this—it’s the soul of the recipe!
• 1 tablespoon fresh lemon juice – A little tang to balance the sweetness.
• 1/2 teaspoon vanilla extract – A whisper of warmth to round out the flavors.
• 1/2 teaspoon baking powder – For that signature madeleine “hump.”
• Pinch of salt – To enhance all the flavors.
• 1/2 cup fresh raspberries – Gently folded in for bursts of jammy goodness. Frozen work too—just don’t thaw them first!

Let’s Bake These Little Beauties

1. Prep your madeleine pan. Butter and flour it generously, or use a light spritz of baking spray. Those ridges need love to ensure easy release later!
2. Whisk dry ingredients. In a medium bowl, combine the flour, baking powder, and salt. Give it a little whisk to banish any lumps.
3. Cream eggs and sugar. In a separate bowl, beat the eggs and sugar together until pale and slightly thickened—about 2-3 minutes with a hand mixer. This step adds airiness, so don’t rush it.
4. Add the flavor. Mix in the lemon zest, lemon juice, and vanilla. Your kitchen should smell heavenly by now!
5. Fold in dry ingredients. Gently add the flour mixture in two additions, mixing just until combined. Overmixing = tough madeleines, and we want tender crumbly bites.
6. Drizzle in the butter. Slowly pour in the melted butter while folding the batter. It’ll look glossy and dreamy—this is when you know it’s right.
7. Chill the batter. Cover the bowl and refrigerate for at least 1 hour (or up to overnight). This rest allows the flour to hydrate and ensures those iconic humps form in the oven.

While the batter chills, preheat your oven to 375°F (190°C). And maybe brew a cup of tea—you’ve earned it after all that whisking!

Conclusion

These Lemon Raspberry Madeleines are a delightful treat that perfectly balances the bright zest of lemon with the sweet-tart burst of raspberries. With their tender, buttery crumb and signature shell shape, they’re as elegant as they are delicious. Whether you’re baking them for a special occasion or just to brighten an ordinary afternoon, these madeleines are sure to impress.

Ready to give them a try? Whip up a batch and let us know how they turn out in the comments below! And if you loved this recipe, don’t forget to explore our other dessert recipes for more sweet inspiration.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work just fine, but be sure to thaw and pat them dry before folding them into the batter to avoid excess moisture.

How do I store leftover madeleines?

Store them in an airtight container at room temperature for up to 2 days. For longer freshness, you can freeze them for up to a month—just warm them slightly before serving.

My madeleines didn’t get the classic hump. What went wrong?

The hump comes from the batter being cold when it hits the hot oven. Make sure to chill the batter as directed, and don’t skip resting it in the fridge before baking.

Can I substitute the lemon with another citrus?

Absolutely! Orange or lime zest would be lovely alternatives, giving the madeleines a different but equally refreshing twist.

Do I really need a madeleine pan?

While a madeleine pan gives these treats their signature shape, you can bake the batter in a mini muffin tin if needed—just adjust the baking time slightly.