Lemon Madeleines with Chocolate Dip
Light, buttery shell shaped sponge cakes with a lemony zing and a dunk in dark chocolate.
- Time1 hr 30
- LevelMedium
- Costabout £0.25 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the eggs, sugar and lemon zest for 3 to 4 minutes until pale, thick and tripled in volume.
- 2
Sift in the flour and baking powder and fold in gently. Fold in the melted butter and milk.
- 3
Cover the bowl and chill for at least 1 hour. This gives the madeleines their classic hump.
60 min - 4
Heat the oven to 200°C (180°C fan). Brush a 12 hole madeleine tin with melted butter and dust with flour, tapping out the extra.
- 5
Spoon the batter into the holes until three quarters full. Do not spread it out.
- 6
Bake for 9 to 11 minutes, until golden at the edges and risen with a hump. Tip out onto a rack to cool.
10 min - 7
Melt the chocolate in short bursts in the microwave. Dip the end of each cooled madeleine in the chocolate and leave to set on baking paper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
