Description
Delightful little treats bursting with fresh lemon and raspberry flavors, perfect for afternoon tea or a cozy gathering.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/3 cup fresh raspberries, finely chopped
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C) and prepare your madeleine pan by greasing it lightly.
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and granulated sugar together until pale and frothy, about 3-4 minutes.
- Stir in the vanilla extract, lemon zest, and lemon juice into the egg mixture until just combined.
- Gradually fold the dry ingredients into the wet mixture with a spatula, taking care not to overmix.
- Gently fold in the finely chopped raspberries, ensuring they are evenly distributed.
- Spoon the batter into the madeleine pan, filling each shell mold about three-quarters full.
- Bake for 10-12 minutes, or until the edges are golden and a toothpick inserted comes out clean.
- Remove from the pan and let cool on a wire rack. Dust with powdered sugar before serving.
Notes
For added indulgence, try drizzling with lemon glaze or serving with whipped cream.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg