• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Valentine’s Day
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » RECIPE » Desserts » Mini Cakes » Earl Grey Lemon Madeleines

Earl Grey Lemon Madeleines

Skip to Recipe Print Share
Share on:
By: Shinee Published: 12/03/2022Updated: 12/02/2022

This post may contain affiliate links. Read full disclosure

Sharing is caring!

22 shares
  • Share
  • Tweet

Traditional French butter cakes get an upgrade with these tea-infused lemon madeleines! These pillowy soft mini cakes feature an earl grey flavor and a tangy lemon curd filling.

a plate of earl grey lemon madeleines.

Table of Contents

  • What are madeleines?
  • Why you’ll love this recipe:
  • Key Ingredient Notes:
  • How to make this madeleine recipe:
  • Tips for Success:
  • Storing Tips:
  • FAQs:
  • Lemon Earl Grey Madeleines

What are madeleines?

Madeleines are French mini butter cakes baked in a special seashell shaped madeleine pan.

These delicate cookies have light and airy texture and rich buttery taste.

Why you’ll love this recipe:

I love this twist on classic French madeleine!

These delicate little cakes are flavored with earl grey infused butter and then filled with homemade lemon curd.

  • Subtly sweet with hints of citrus and orange
  • Perfect alongside a cup of tea
  • Made with simple ingredients & pantry staples
  • No mixer required – just one bowl and a whisk are all you need!
a lemon madeleine with a bite out of it.

Key Ingredient Notes:

  • Earl grey tea is a black tea blend with a citrusy flavor and notes of bergamot orange. My favorite tea brand is Tea Forte (not sponsored, but it’s my rewards link. I love the quality of their teas!) If you don’t like earl grey tea, you can omit it and you’ll end up with delicious lemon madeleines instead.
  • Unsalted butter gives these delicate cakes a tender crumb and rich, buttery taste. I use unsalted butter to control the amount of salt. If you only have salted butter, omit the salt from this recipe.
  • Eggs – You need two room temperature large eggs! Room temperature eggs whip better and create more volume for a lighter-textured cake.
  • Sugar – Madeleines are lightly sweetened. A half cup of sugar is all you need.
  • All-purpose flour – It’s best to weigh the flour on a kitchen scale for the most accurate measurements. If you don’t have a scale, use the spoon and level method. Spoon the flour into a measuring cup, then level it off with the flat edge of a butter knife.
  • Baking powder along with the whipped eggs, give the cakes their signature bump.
  • Salt – A little bit of salt enhances sweetness.
  • Lemon curd is where lemon flavor comes from! Nothing compares to the sweet tang of homemade lemon curd. If you’d like, you can add fresh lemon zest in the batter and omit the curd filling.
ingredients for earl grey madeleines with lemon curd

How to make this madeleine recipe:

Don’t be intimidated by their fancy shape and delicate texture, they’re easy to make too!

Before you get started, preheat the oven to 400°F. Spray the madeleine pan with nonstick cooking spray or brush with melted butter. (I skip buttering and flouring the pan, non-stick cooking spray works perfectly!)

1. Melt and infuse the butter

  • Melt the butter, then add the loose leaf earl grey tea while it’s still hot.
  • Let it infuse and cool while you make the batter.
earl grey tea leaves in melted butter.

2. Whip the eggs and sugar

  • In a large mixing bowl with the whisk attachment, beat the eggs and sugar on medium high until thick and pale in color, about 5 minutes.
  • Mix in the vanilla extract.
eggs and sugar in bowl, whipped eggs in bowl.

Tip

The mixture should fall into a thick ribbon when you lift the whisk out of it. (This is why it’s called a ribbon stage!)

This step is crucial for light and airy texture!

3. Fold in the dry ingredients

  • Sift the flour, baking powder and salt into the egg mixture and gently fold the batter with a spatula.
whipped eggs with flour in a bowl.

Tip

Do NOT stir or whisk the flour into the eggs! You don’t want to deflate them.

4. Stir in butter

  • Strain the butter through a fine mesh sieve into the batter and discard the tea leaves.
  • Gently fold the butter into the batter until combined.
Side by side images of straining the melted butter into the madeleine batter.

5. Shape and bake the cookies

  • Divide the madeleine batter among the greased madeleine mold, about one heaping tablespoon per well.
  • Bake the cookies for 3 minutes at 400°F, then reduce the oven temperature to 350°F and bake for 7 more minutes.
  • Let the cakes cool in the pan for at least 3 minutes before you transfer them to a wire rack to cool completely.
unbaked madeleines, baked madeleines

Tip

Baking the madeleines at high temperature first helps to develop that iconic madeleine hump on top!

6. Fill the madeleines

  • Scoop the lemon curd into a piping bag fitted with small round tip.
  • Pipe the curd into the center of each cooled madeleine.
piping lemon curd into baked madeleines

Tips for Success:

  • Buy a madeleine pan! It’s the only way to achieve the classic scalloped shell shape and caramelized edges.
  • For best results, let the eggs sit at room temperature first. Cold eggs won’t gain as much volume as room temp ones. The more volume, the lighter the cake!
  • Fold the flour into the batter, don’t stir! It’s crucial to gently fold the dry ingredients into the whipped eggs. You don’t want to deflate the eggs you spent five minutes whipping!
  • No chilling required. They rise beautifully in the oven without the need to chill the batter first. One less step? Yes please!
  • Don’t fill the wells all the way full. If you do, the madeleines will be too big and lose their hump. A heaping tablespoon is plenty!
madeleines dusted with powdered sugar on a glass platter.

Storing Tips:

Madeleines are best enjoyed the same day they’re made, as they dry out quickly.

  • Leftover madeleines can be stored in an airtight container for up to 3 days. Leftover madeleines are especially great when dunked in a cup of tea or coffee!
  • Since these are filled with lemon curd, they must be refrigerated. Unfilled madeleines can be stored at room temperature.
  • Freeze madeleines for longer storage. Transfer the cooled earl grey madeleines to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then let them sit on the counter until they’re room temperature.

FAQs:

What does a madeleine taste like?

A madeleine tastes like a light and airy vanilla cake! It has a rich, buttery taste, and delicate texture. Since they’re baked in special pans with mini scalloped wells, the edges are slightly crisp.

How are madeleines different from cakes?

A madeleine is a type of sponge cake made with whipped eggs and sugar. This gives it a light and delicate texture, compared to a traditional cake which is slightly denser with more moisture.

Can I bake madeleines in another pan?

Technically yes, but they won’t look like traditional madeleines with scalloped edges. If you don’t have a madeleine pan, use a mini muffin pan instead.

a bowl of earl grey lemon madeleines

Lemon Earl Grey Madeleines

Traditional French butter cakes get an upgrade in these tea-infused lemon madeleines! These pillowy soft mini cakes feature an earl grey flavor and lemon curd filling.
5 from 2 votes
serves: 16 madeleines
Prep: 20 minutes
Cook: 10 minutes
Total : 30 minutes
Print
Leave a Review

Ingredients

  • 8 tablespoons (115g) unsalted butter
  • 1 teaspoon loose earl grey tea
  • 2 large eggs at room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon baking powder
  • â…› teaspoon salt
  • ¼ cup lemon curd for filling, Note 1
  • powdered sugar for dusting
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 400°F (200°F). Spray the madeleine pan with non-stick cooking spray.
  • Melt the butter and stir in the loose earl grey tea. Steep while you mix the batter.
  • In a large mixing bowl with the whisk attachment, beat the eggs and sugar on medium high until nice and thick, about 5 minutes. This mixture should fall into a thick ribbon when you lift the whisk.
  • Mix in the vanilla extract.
  • Sift flour, baking powder, and salt into the egg mixture and gently fold the batter with a spatula until no dry flour is visible.
  • Strain the butter through a fine mesh sieve into the batter and discard the tea leaves.
  • Gently fold the batter to combine.
  • Divide the batter into the madeleine pan, about one heaping tablespoon of batter into each well.
  • Bake the madeleines for 3 minutes, then reduce the oven temperature to 350°F for 7 minutes.
  • Let the madeleines cool in the pan for 3 minutes, then transfer them onto wire rack to cool completely.
  • Put the lemon curd in a piping bag, cut a small hole in the end, and pipe the curd into the center of each cooled madeleine. Serve right away.

Tips & Notes:

Note 1: Infusing the butter with earl grey tea leaves adds very subtle tea flavor to the cakes. It’s not overpowering at all. I highly recommend high quality loose earl grey tea. My favorite brand is Tea Forte.
Note 2: If desired, you may omit the lemon curd filling and stir in 1 tablespoon of lemon zest in the batter instead.
Storing Tips: 
– Madeleines are best enjoyed the same day they’re made, as they dry out quickly! Leftover madeleines can be stored in an airtight container for up to three days.
– Since these are filled with lemon curd, they must be refrigerated. Unfilled madeleines can be stored at room temperature.
– Day or two old madeleines are especially great when dunked in a cup of tea or coffee.
– Freeze madeleines for longer storage. Transfer the cooled earl grey madeleines to a freezer-safe container and freeze for up to three months.
– Thaw in the refrigerator overnight, then let them sit on the counter until they’re room temperature.

Nutrition Facts:

Calories: 123kcal (6%) Carbohydrates: 14g (5%) Protein: 2g (4%) Fat: 7g (11%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 36mg (12%) Sodium: 95mg (4%) Potassium: 18mg (1%) Fiber: 0.2g (1%) Sugar: 8g (9%) Vitamin A: 205IU (4%) Calcium: 13mg (1%) Iron: 0.5mg (3%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:French
Diet:Vegetarian
a bowl of earl grey lemon madeleines
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Related Recipes

  • Earl Grey Iced Tea
  • Creamy lemon curd in a clear storage container.
    How to Make Lemon Curd
  • Eight lemon halves on a white plate.
    Lemon 101
  • Raspberry lemon tartlets arranged on a rectangular serving platter.
    Raspberry Lemon Tartlets

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Previous Post
Thin and Crispy Chocolate Chip Cookies
Next Post
Honey Cookies (Heirloom Recipe)

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Irene F says

    Posted on 29 December 2022 at 9:39 am

    5 stars
    These were so easy to make! I like that I didn’t have to grind up the tea; infusing the butter is brilliant! I’m making the cookies for my daughter’s wedding (they don’t like cake) and this will definitely be one of the cookies… hopefully they freeze well

    Reply

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

French Macarons for Beginners

Best Prime Rib Roast (Bone-In)

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

Best Moist Banana Bread Recipe

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

Easy Sponge Cake (3 Ingredient Cake)

Valentine's Day Desserts

Pistachio Macarons in a box

Pistachio Macarons

Supreme Chocolate Cheesecake

Supreme Chocolate Cake

Mini strawberry pavlovas on a baking sheet.

Strawberry Mini Pavlova

Pistachio Eclairs

Raspberry lemon tartlets arranged on a rectangular serving platter.

Raspberry Lemon Tartlets

Game Day Eats

Cooked bacon jalapeno poppers on a baking sheet.

finger food:

3-Ingredient Jalapeno Poppers

meat:

Beer BBQ Meatballs

Bean dip in a casserole dish with a portion being scooped with a chip.

dip:

3-Ingredient Bean Dip

appetizer:

Bacon Wrapped Cheesy Crackers

sandwich:

Philly Cheese Steak Sliders

dessert:

5-Ingredient Pineapple Cake

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2023 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!