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Lemon Poppy Seed Madeleines

Lemon poppy seed madeleines are the perfect Spring sweet treat. They are so light and lovely they are perfect with an afternoon tea or as a purse snack on the go. What made this recipe even easier was using T-Sugars Icing Mill when it was time to add powdered sugar. The T-Sugars icing mill is super simple to use and makes the process of dusting your treats with powdered sugar a breeze, a few taps and you have a perfecting snow coating over your desserts.

Lemon Poppy Seed Madeleines LMEC

Close Up Lemon Poppy Seed Madeleines LMEC

For this recipe I also used the T-Sugars Casonade for extra texture and depth. The end result are fluffy madeleines with a nice crumb and bright flavor. So easy to whip up and you can prepare the batter a day in advance as well. I hope this inspires you to get into the kitchen an bake up something sweet for Springtime.

Lemon Poppy Seed Madeleines

makes 12 madeleines adapted from Daniel Boulud


  • I teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup all purpose flour
  • 1 tablespoon poppy seeds
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1 tablespoon T-Sugars Casonade Sugar or light brown sugar
  • 1 tablespoon honey
  • 2 teaspoons grated lemon zest
  • 6 tablspoons melted unsalted butter
  • T-Sugars Icing Mill for powdering madeleines


Whisk baking powder, salt, poppy seeds and flour in a small bowl.

Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray.

Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full.

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.

Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.

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