Zesty lemon and jammy raspberry madeleine recipe

A beautiful take on Proust’s favourite treat, this madeleine recipe has a zesty lemon and rasberry finish. These summery flavours are inspired by the need for a warm treat on a standard wet British summer bank holiday. Great with a cuppa.

Ingredients (for 24)

  • zest of one lemon (use a fine grater to take just the yellow skin from the lemon
  • 1 vanilla pod (or a tiny splash of vanilla essence)
  • 150g of caster sugar
  • 20g of Demerara sugar
  • 180g of strong white flour
  • 5g of baking powder
  • 180g of butter
  • 30g of honey
  • 4 medium free-range eggs, whisked in a mixing bowl
  • 24 raspberries


  1. To begin the madeleines, preheat the oven to 180°C.image1
  2. Split the vanilla pod in two lengthways and scrape out the seeds (if you don’t have a vanilla pod you can use a tiny splash of vanilla essence).
  3. Add the caster sugar, demerara sugar, flour, baking powder and lemon zest to a mixing bowl. Whisk to combine.
  4. In a small saucepan, melt the butter over a low heat. Once melted, remove from the heat and add the vanilla seeds.
  5. Fold in the honey to the flour mixture, followed by the eggs, and then slowly add the melted butter. Blend together until just mixed.image2
  6. Put 1 tablespoon of madeleine mixture into each madeleine
    mould on a well buttered madeleine tray. I find it easier to use
    tablespoons to do this so that I have one to scrape the mixture off the other. Place a raspberry on top of each, it will sink in a bit and be lovely and jammy by the time the madelienes are baked. Bake for 9-10 minutes until golden brown.
  7. Remove from the tray and serve warm.image3