Recipe - Raspberry & Lemon Curd Madeleines

madeleines recipe

[[ recipeID=recipe-8lsc9bjno, title=Raspberry & Lemon Curd Madeleines ]]

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Raspberry & Lemon Curd Madeleines

Fall-apart, buttery madeleines straight from the oven, filled with lemon curd - I mean, what's not to like?! It's like lemon drizzle cake, but about 1,000,000 x better.

If we're being practical, homemade madeleines have one major factor going for them: you can make the mix and leave it in the fridge, raw, for up to 3 days, and then knock up a quick batch for afternoon tea at 20 minutes' notice. 

When I first discovered these, I couldn't bake anything else - I can get a little bit obsessive about new recipes, I can't stop baking the same thing until I feel like I've got it just right - so I've spent many afternoons chatting away over warm madeleines and a cup of tea. They're delicate, and look very impressive.

These raspberry madeleines do also have one big drawback, which is that, really, you need to eat them straight after baking - they lose their warm, buttery, fall-apart quality when cool, and are nowhere near as good after a day or two. But if that's the price you pay for the most delicious madeleines, I'm in (I mean, I've never had any trouble polishing cake off in one sitting!).


Keywords: Cake, Baked goods, Lemon, Raspberry, Madeleines

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins




  • 200 g butter (melted and cooled)
  • 30 g honey
  • 140 g caster sugar
  • 200 g plain flour (sieved)
  • 10 g baking powder
  • 3 organic free-range eggs
  • 4 tbsp milk
  • Fine zest of 1 lemon
  • Raspberries
  • Lemon Curd


  1. Place the eggs and sugar in a large stand mixer, and mix on a high speed until pale and double in volume (this will probably take around 5-7 minutes).
  2. In a small bowl, mix the cool melted butter with the honey and milk, and stir to combine.
  3. Pour the butter and milk mixture into the eggs, and whisk vigorously by hand, until combined
  4. Sieve the flour and baking powder into the madeleine batter, and fold carefully, until you can’t see any white flour pockets.
  5. Your madeleine mix is ready! Cover with cling film and place in the fridge for at least 1.5hrs (this step is absolutely essential, don’t be impatient!)
  6. Preheat the oven to 180°C (fan). Grease and flour a 12-slot madeleine tin.
  7. Place a tablespoon of madeleine mix into each tin – it will be quite solid, having been in the fridge. Don’t be tempted to overfill the slots, 2/3 full will be plenty (madeleines are light and will grow in the oven).
  8. Gently push a raspberry into each madeleine before baking – the raspberries should be bottom-side-up, so that you can fill them with lemon curd once they’re baked.
  9. Bake the madeleines in the following stages, to get the characteristic peaks:- Bake at 180°C for five minutes- Switch the oven off, without opening the door, for 1 minute- Switch the oven to 160°C and bake for another 5 minutes
  10. Once the madeleines are out of the oven, use a small teaspoon or piping bag with lemon curd, and fill each raspberry with lemon curd. The madeleines should be just out of the oven, as the heat will melt the curd into the madeleines.
  11. Eat straight away! Trust me on this one, they aren’t half as good cold.