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Lemon Dipped Madeleines

Developed by Jack Achenbach, RDN, LD

This week features lemon madeleines. These spongy, airy, individual lemon butter cakes baked in into their classical seashell shapes are a must try. Sure, you may be thinking that these are going to be like that lemon pound cake you had last Tuesday… but they’re not!  These are light, delicate, and they’ll make you appear on the upper end of sophistication.

Servings: 5

Serving Size: 1 cup 

Prep Time: 15 minutes


AP flour

Baking powder


Granulated sugar

Lemon, zest



Anise extract

Melted butter

1.3 c.

2 t.

1/2 t.

2/3 c.

6 E.

4 E.

1 T.

2 t.

8 oz.


Sift together flour, baking soda, and salt. In a separate bowl, whisk together sugar, zest,  extract, honey, and eggs until frothy. Fold the dry ingredients into the wet ingredients.

Mix in the melted butter and chill in the freezer for 15 minutes. Fill greased madeleine pans and bake at 350F for 12 minutes. 


To Serve:

Dip into a lemon glaze for an extra sweet treat!


Cooking note:

Chilling the batter allows the madeleines to puff up in the oven!


Storage Instructions:

Store in an airtight container.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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