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Lemon Raspberry Madeleines

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Delightful shell-shaped cakes combining the bright flavors of lemon and tart sweetness of fresh raspberries, perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/3 cup fresh raspberries, finely chopped
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare the madeleine pan by greasing it well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the eggs and granulated sugar until pale and fluffy.
  4. Gently fold in the vanilla extract, lemon zest, and fresh lemon juice.
  5. Add the dry flour mixture to the wet mixture gradually, mixing until just combined.
  6. Fold in the finely chopped raspberries.
  7. Fill each cavity of the madeleine pan about 2/3 full with the batter.
  8. Bake for 10-12 minutes until golden brown and springy to touch.
  9. Cool in the pan for a few minutes before transferring to a wire rack and dust lightly with powdered sugar.

Notes

Serve fresh for the best flavor, and store in an airtight container at room temperature for short-term storage or freeze for longer duration.

Nutrition

Find it online: https://techhommy.com/lemon-raspberry-madeleines/