Brown Sugar Lemon Madeleines

They look like cookies, but madeleines are actually beautiful little sponge cakes. Their delicate, lemony flavour is a sweet delight and adding the Lemon Glaze heightens the experience. We chose our Golden Yellow Sugar for this recipe to add moisture and just a touch of richness to the fluffy cakes. Enjoy them anytime, or go for the full French experience and serve them in the afternoon with coffee as part of le goûter.

Prep Time
15 minutes
2+ hours chilling time
Cook Time
6 to 8 minutes
Glazed lemon madeleines on a yellow tray shown with a bowl of glaze, a glazing brush, and lemons

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Mini madeleine pan (12 cavities) x 3 (ideal but not required)

Scale OR dry measuring cups

Measuring spoons

Stand mixer with whisk attachment OR large bowl with hand mixer

Small bowl x 2


Microwave-safe bowl OR liquid measuring cup x 2

Fine-mesh sieve

Large rubber spatula

Plastic wrap

Small trigger-style ice cream scoop OR tablespoon OR piping bag with large plain tip

Small offset spatula OR dull knife

Wire cooling rack

Small pastry brush

approximately 30 pcs
  • 2 eggs
  • ⅔ cup (145 g) Redpath® Golden Yellow, packed
  • ¼ tsp (2 g) salt
  • 1 cup (125 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • ⅓ cup (76 g) butter
  • 2 tbsp (30 ml) Greek yogurt
  • 1 tbsp (6 g) lemon zest, finely grated
  • 1 tsp (5 ml) pure vanilla extract
  • ½ tsp (2 ml) pure lemon extract (optional)
Lemon Glaze (optional):
  • ½ cup (60 g) Redpath® Icing Sugar
  • 4 tsp (20 ml) lemon juice, freshly squeezed
  • ¼ tsp (1 ml) pure lemon extract
  • ⅛ tsp (1 g) salt

Step 1

Grease the mini-sized madeleine pan(s) (12 cavities per pan) with butter or cooking spray (see Step 14). Place pan(s) into the fridge to chill.

Step 2

In the bowl of a stand mixer using the whisk attachment, combine eggs, the Redpath® Golden Yellow Sugar, and salt. Whisk on medium speed until eggs begin to thicken slightly.

Step 3

Increase speed to medium-high to high speed and whisk until mixture is at ribbon stage; 5 to 8 minutes. Mixture should be very pale, doubled in volume, and when the whisk is lifted out of the bowl, the egg-sugar mixture falling back into the bowl should fall in a “ribbon,” which will sit atop the batter and disappear after a few seconds.

Step 4

While the eggs and sugar are mixing, prepare the dry and wet ingredients. Whisk the flour and baking powder in a small bowl; set aside.

Step 5

In a microwave-safe bowl or measuring cup, heat butter until completely melted.

Step 6

In a small heat-proof bowl or measuring cup, whisk together the Greek yogurt, lemon zest, vanilla extract, and lemon extract (if using). Pour in the melted butter and whisk until combined.

Step 7

Once the egg-sugar mixture has reached the ribbon stage, remove the bowl from stand mixer. With a fine-mesh sieve, sift half of the dry ingredients into the bowl. With a rubber spatula, gently fold until just combined. Repeat with remaining dry ingredients. Fold in the melted butter mixture.

Step 8

Place plastic wrap onto the surface of the batter to prevent a skin from forming and place into the fridge to chill and allow the batter to relax; at least 2 hours and up to 2 days. Alternatively, fill prepared pans about ¾ full and cover prepared pans with plastic wrap.

Step 9

Preheat oven to 425°F (218°C), at least 30 minutes before you plan to bake off the madeleines to ensure oven is fully preheated. (See Chef’s Tips)

Step 10

Using a small trigger-style ice cream scoop, tablespoon, or piping bag fitted with a large plain piping tip, fill the chilled prepared pan(s) with the madeleine batter. Place pan(s) back into the fridge to chill; 10 minutes. Keep any leftover batter covered and in the refrigerator.

Step 11

Bake for 3 minutes; reduce temperature to 400°F (204°C). Bake until madeleines are golden around the edges and centres spring back when lightly pressed; about 3 to 5 minutes more.

Step 12

Remove from the oven and immediately release madeleines from the pan, using a small offset spatula or dull knife to assist in their removal.

Step 13

Transfer madeleines to a wire cooling rack to cool.

Step 14

If using only one pan, increase oven temperature back to 425°F (218°C), wash, dry and re-grease the pan. Fill, chill, and bake the remaining madeleine batter.

For the lemon glaze (if using):

Step 1

Combine the Redpath® Icing Sugar, lemon juice, lemon extract (if using), and salt in a small bowl. Stir until the glaze is smooth.

Step 2

With a pastry brush, brush the madeleines with the lemon glaze. Alternatively, dip or drizzle with the glaze. Place onto the wire cooling rack to set.

Step 3

Serve immediately.

Step 4

If desired, omit glaze completely and dust lightly with Redpath® Icing Sugar.

Glazed lemon madeleines decorated with edible flower petals on a saucer, shown with a cup of tea.