Published On: Mon, Apr 6th, 2020

Madeleines au citron

Madeleines au citron recipe by Rhythm 108

A small spongey shell-shaped cake – we thought it was time to share our take on this French classic!

We make our madeleines au citron with coconut flower sugar to give a slightly darker colour and add lemon to make it light, fluffy and zesty. Traditionally they are baked in a madeleine tin which gives it the shell-like shape – we also dipped ours in melted dark chocolate and crushed pistachios for extra flavour and crunch!

Madeleines au citron

Prep time: 15 minutes

Rest time: 2- 4 hours

Baking time: 8 – 10 minutes

Makes 10 madeleines


60 g oat flour

50 g coconut flower sugar

1/2 tsp baking powder

1 pinch of salt

55 g almond milk

35 g coconut oil, melted

ó tsp lemon oil

ó tsp lemon zest powder

-or sub lemon oil and powder with zest and juice of 1 fresh lemon


Mix together the flour, sugar, baking powder, salt and lemon zest.

Melt the coconut oil and add to dry ingredients along with the almond milk and lemon oil. Stir well.

Cover and leave to rest in the fridge for 2 hours. The mix will be quite hard and crumbly.

Preheat the oven to 230°C fan.

Grease a madeleine tin with coconut oil and spread a tablespoon of mixture into each mould.

Once the oven has reached the correct temperature bake the madeleines for 4 minutes.

After 4 minutes, reduce the oven temperature to 190°C for a further 4-6 minutes.

Keep an eye on them as depending on your oven they can brown easily!

Once cooled dip in melted chocolate (we used 67% cocoa solids, vegan and sweetened with coconut flower sugar) and sprinkle with crushed pistachios.

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