Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour


Makes 12-16

Bake a batch of these buttery little French cakes to have with a cup of tea or coffee.

Equipment and preparation: You will need a 12-cup madeleine tray.

By Michel Roux Jr.
From Food & Drink


  • 2 free-range eggs
  • 100g/3½oz caster sugar
  • 100g/3½oz plain flour, plus extra for dusting
  • 1 lemon, juice and zest
  • ¾ tsp baking powder
  • 100g/3½oz butter, melted and cooled slightly, plus extra for greasing


  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

  2. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.

  3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

Recommended wine

Any of these would work well: La Marca, Prosecco di Conegliano Valdobbiadene Extra Dry NV Italy; Villa Sandi Prosecco Frizzante DOC NV; La Jara Prosecco Frizzante Organic.