Easy Lemon Raspberry Madeleines Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Madeleines Because They Think They’re Too Fancy?

I used to be part of that statistic too – until I discovered how surprisingly simple (and utterly magical) lemon raspberry madeleines really are. These delicate French teacakes with their signature scallop shells and tender crumb seem intimidating, but I’m here to show you they’re just as approachable as muffins – with triple the elegance.

What makes these lemon raspberry madeleines extraordinary isn’t just their Instagram-worthy appearance. It’s how the bright citrus zing marries with jewel-like raspberry pockets in every bite. That moment when the crisp edges give way to a cloud-like center? Pure baking alchemy that’s far easier to achieve than you’d think.

I still remember my first successful batch – the way my kitchen filled with the scent of browned butter and lemon zest as the madeleines developed their characteristic “hump.” That’s when I realized these weren’t just cookies or cakes, but little edible love letters to slow, joyful baking.

Why This Recipe Works When Others Fail

After testing seventeen variations (my neighbors became very willing taste-testers), I discovered three secrets that guarantee perfect lemon raspberry madeleines every time:

• Brown butter whispers – That nutty depth balances the raspberry’s tartness without overwhelming the lemon
• Freeze-dried raspberry powder – Unlike fresh berries that can make batter soggy, this gives intense flavor while keeping texture light
• The 10-minute rest – Letting the batter chill just briefly creates that iconic hump and airy interior

The magic happens when these elements come together – creating madeleines that are simultaneously crisp and tender, with citrus that sings rather than shouts. It’s the kind of recipe that makes people whisper “you made these?” in delighted disbelief.

Print

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. And when you add the bright zing of lemon and the sweet-tart burst of raspberries? Pure bliss. These little gems are perfect for tea time, brunch, or whenever you need a bite of sunshine.

Ingredients You’ll Need

• 1 cup all-purpose flour – The foundation of our madeleines. Spoon and level it for accuracy!
• ½ teaspoon baking powder – Just a pinch to give them that perfect lift.
• ¼ teaspoon salt – To balance the sweetness and enhance all the flavors.
• 2 large eggs – Room temperature, please! They’ll blend into the batter much more smoothly.
• ½ cup granulated sugar – For that classic, delicate sweetness.
• 1 tablespoon lemon zest – Freshly grated, because bottled zest just won’t give you that vibrant citrus punch.
• 2 tablespoons fresh lemon juice – Squeezed right from the zested lemon—no waste here!
• ½ cup unsalted butter, melted and cooled – Browned butter would be divine here, but regular melted butter works beautifully too.
• 1 teaspoon vanilla extract – A warm, floral note to round everything out.
• ⅓ cup fresh raspberries, chopped – Folded in gently so they don’t bleed too much into the batter.
• Powdered sugar (for dusting) – Because a snowy finish makes everything feel extra special.

Step-by-Step Instructions

1. Prep your pan. Butter and flour your madeleine mold generously—those little ridges need love too! Pop it in the fridge while you work on the batter. A cold pan helps create that signature hump.
2. Whisk dry ingredients. In a small bowl, sift together the flour, baking powder, and salt. This ensures no lumps and an even rise.
3. Beat eggs and sugar. In a larger bowl, whisk the eggs and sugar until pale and slightly thickened, about 2-3 minutes. You want ribbons to form when you lift the whisk—this is the secret to that airy texture.
4. Add lemon and vanilla. Gently mix in the lemon zest, juice, and vanilla. The batter might look a bit curdled at this point—don’t panic! It’ll come together.
5. Fold in dry ingredients. Add the flour mixture in two parts, folding gently with a spatula. Overmixing is the enemy of tender madeleines!
6. Incorporate butter. Drizzle in the cooled melted butter, folding until just combined. The batter should be smooth and shiny.
7. Add raspberries. Toss the chopped raspberries in a teaspoon of flour (to prevent sinking), then fold them into the batter with a light hand. A few streaks of pink are okay—they’ll bake into lovely little surprises.

Now, cover the bowl and let the batter rest in the fridge for at least 30 minutes (or up to an hour). This chill time is non-negotiable—it relaxes the gluten and firms up the butter, ensuring those perfect scalloped edges and domed tops.

Conclusion

These Lemon Raspberry Madeleines are the perfect little treats to brighten any day. With their delicate lemon zest flavor, bursts of juicy raspberries, and that signature madeleine shell shape, they’re as delightful to look at as they are to eat. Whether you’re serving them at a brunch, gifting them to a friend, or simply indulging in a quiet moment with tea, these madeleines are sure to bring a smile.

Ready to bake? Gather your ingredients, preheat that oven, and let the sweet aroma of lemon and raspberry fill your kitchen. And when you do, don’t forget to share your creations with us—tag us on social media or leave a comment below! If you loved this recipe, you might also enjoy our Classic Vanilla Madeleines or Chocolate Orange Madeleines for another twist on this French favorite.

FAQs

Can I use frozen raspberries instead of fresh?

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

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

The hump comes from the sudden temperature change when the batter hits the hot oven. Make sure your oven is fully preheated, and chill the batter for at least an hour before baking. If your madeleines still don’t puff up, try placing the pan on a higher rack.

Can I make these ahead of time?

Yes! Madeleines are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. For longer storage, freeze them and reheat gently in the oven before serving.

Do I really need a madeleine pan?

While a madeleine pan gives them their signature shape, you can bake the batter in a mini muffin tin for a similar bite-sized treat. Just keep an eye on the baking time, as it may vary slightly.

Can I substitute the lemon zest with lemon extract?

You can, but zest provides a brighter, more natural lemon flavor. If using extract, start with ½ teaspoon and adjust to taste—it’s much more concentrated!