Looking for something light, flavorful, and visually stunning to serve at your next tea party or gathering? Lemon Raspberry Madeleines might be your new go-to recipe. These delicate, shell-shaped cakes are infused with lemon zest and filled with vibrant raspberries, offering a beautiful combination of tartness and sweetness.
This delightful twist on the French classic adds a fruity punch to the buttery sponge texture that makes madeleines so beloved.
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What Exactly Are Lemon Raspberry Madeleines?
Lemon Raspberry Madeleines are small sponge cakes with a distinct ridged design, thanks to the traditional pans used to bake them. These cakes, popular in French pastry culture, are typically infused with gentle flavors like vanilla, honey, or lemon, and are often enjoyed with a warm beverage such as tea or espresso.
Lemon Raspberry Madeleines put a fresh spin on this classic by incorporating two bright flavors that contrast beautifully with the buttery base.
Why Lemon and Raspberry Work So Well Together
Lemon and raspberry are a dream team in baking. Lemon offers brightness and zest, while raspberry adds sweetness with a subtle tang. Together, they cut through the richness of the madeleine batter and keep things fresh and lively.
Not only does this flavor combo elevate the taste, but the visual appeal—golden cakes dotted with vibrant red berries—is stunning.
Ingredients You’ll Need (Yields 12 Large Madeleines)
Dry Ingredients:
- ¾ cup (90g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 2 large eggs
- ⅓ cup (67g) granulated sugar
- 1 tbsp light brown sugar
- 1 tbsp maple syrup or honey
- 2½ tbsp fresh lemon zest (about 1 lemon)
- 1 tsp water
- 6 tbsp (85g) unsalted butter, melted and left to cool briefly
For Filling & Topping:
- 12 fresh raspberries
- ⅓ cup lemon curd (optional, but recommended)
- Powdered sugar, for dusting
Essential Tools
- Madeleine pan (classic shape)
- Zester or microplane
- Whisk or hand mixer
- Mixing bowls
- Silicone spatula
- Piping bag or small plastic bag
- Fine mesh sieve for dusting sugar
Step-by-Step Instructions For Lemon Raspberry Madeleines
1. Mix Dry Ingredients
In a separate bowl, combine your flour, baking powder, and salt using a whisk or fork to ensure even distribution.
2. Whisk the Wet Ingredients
In a larger bowl, beat the eggs, white sugar, brown sugar, and maple syrup until the mixture becomes light in color and slightly thickened. Add the lemon zest and water, then stir gently to combine.
3. Combine Everything
Slowly fold the dry mixture into the wet base. Stir just until there are no visible dry spots and the texture becomes smooth—avoid overmixing.
4. Rest the Batter
Cover your bowl and refrigerate for at least one hour to allow the batter to firm up. This rest period is essential for achieving the soft rise and domed shape that’s characteristic of madeleines.
5. Preheat and Prepare
Set your oven to 400°F (200°C). Coat the madeleine molds with a thin layer of butter and lightly sprinkle flour over each one, tapping the pan gently to remove the excess.
6. Fill and Add Raspberries
Spoon or pipe the batter into each cavity until about ¾ full. Place one raspberry into the center of each with a gentle press, allowing it to sit snugly in the batter.
7. Bake
Transfer the pan to the oven and bake for 8 to 10 minutes. You’ll know they’re ready when the edges are lightly browned and the tops bounce back slightly when touched.
8. Cool and Fill
Let the cakes cool for a few minutes in the pan before transferring them to a wire rack. If you’re using lemon curd, you can now fill the cavity of each raspberry while the cakes are still a little warm.
9. Dust and Serve
Once cooled, sift powdered sugar over the top and serve on a platter or dessert tray.
Tips for Perfect Madeleines
- Let your dairy and eggs sit at room temperature before baking—this promotes better emulsification and a smoother batter.
- Don’t overmix—madeleine batter is delicate, and too much stirring can affect the rise.
- Test bake one to calibrate your oven’s baking time before committing the full batch.
Fun Variations
Want to change things up? Try one of these tweaks:
- Lemon-Blueberry: Swap raspberries for blueberries.
- Vanilla-Lemon: Skip the berries and add a touch of vanilla extract.
- White Chocolate Drizzle: Let the cakes cool and drizzle with melted white chocolate.
- Herbal Twist: Infuse the batter with a small amount of culinary lavender.
Serving and Storage Suggestions
These are at their best when freshly baked—fluffy, moist, and slightly crisp on the edges. For the ideal texture and flavor, enjoy them the same day they’re baked.
How to Store:
- Store them in a sealed container at room temperature for up to two days.
- For longer storage, refrigerate in an airtight container, though the texture may become denser.
Frequently Asked Questions About Lemon Raspberry Madeleines
Can I freeze Lemon Raspberry Madeleines?
Yes, you can! Wrap them individually and store in a freezer-safe bag. When ready to enjoy, reheat them gently in the oven for a soft, cake-like texture.
Can I use frozen raspberries?
You can, but thaw them first and pat them dry with a paper towel to reduce excess moisture.
Do I need a madeleine pan?
A traditional madeleine pan gives the proper texture and appearance, but a mini muffin tray can work in a pinch—just expect a different shape.
Why are my madeleines flat or dense?
Flat madeleines are often caused by skipping the chilling step or overmixing the batter. Ensure your oven is preheated and your batter is rested before baking.
Is lemon curd necessary?
Not at all! It’s a lovely touch for added zing, but the cakes are delicious even without it.
Final Thoughts
Whether you’re creating a stunning dessert for guests or simply treating yourself to a flavorful afternoon pick-me-up, Lemon Raspberry Madeleines are an easy way to add a bit of brightness and elegance to your table. With their soft crumb, berry-filled centers, and a kiss of citrus, they’re proof that even small cakes can deliver big satisfaction.
Need more sweet ideas? Try it with banana split fluff delight