Lemon Raspberry Madeleines

Madeleines, those charming little shell-shaped cakes, are a classic French pastry that has captured the hearts of dessert lovers around the world. Known for their delicate texture and buttery flavor, these treats are often associated with afternoon tea or as a sweet accompaniment to coffee. The addition of fresh lemon and raspberry to the traditional madeleine recipe elevates this simple pastry to a whole new level, creating a delightful balance of tart and sweet. Imagine the light, airy bite of a madeleine infused with the refreshing zest of lemon and the vibrant burst of raspberries—pure bliss!

Indulge in the delightful flavors of Lemon Raspberry Madeleines, a classic French pastry that will transport your taste buds! These charming shell-shaped cakes combine the zesty brightness of lemon with the sweet-tart burst of fresh raspberries. Perfect for afternoon tea or special occasions, this easy recipe will impress your friends and family. Bring elegance to your table with these buttery, airy treats. Try them today! #Madeleines #FrenchPastry #DessertRecipes #BakingLove #LemonRaspberry #TeaParty

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Ingredients

1 cup all-purpose flour

1/2 cup unsalted butter, melted and cooled slightly

1/2 cup granulated sugar

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup fresh raspberries (or frozen, thawed)

Powdered sugar for dusting

Instructions

Preheat the oven to 375°F (190°C). Grease a madeleine pan with butter or cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat together the melted butter and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition.

Add the lemon zest, lemon juice, and vanilla extract to the mixture, stirring to incorporate everything well.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Gently fold in the raspberries, being careful not to break them apart too much.

Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.

Bake in the preheated oven for 10-12 minutes, or until the madeleines are golden brown and spring back when lightly pressed.

Remove from the oven and let cool for 1-2 minutes in the pan before transferring to a wire rack to cool completely.

Dust with powdered sugar before serving for an extra touch of sweetness.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 madeleines