Description
Delicate French shell-shaped cakes infused with bright lemon zest and studded with fresh raspberries, perfect for tea time or a light dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, halved
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a madeleine pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and fluffy. Stir in melted butter, lemon zest, and vanilla.
- Fold dry ingredients into wet mixture until just combined. Gently fold in raspberry halves.
- Spoon batter into madeleine molds, filling each about 3/4 full.
- Bake for 10-12 minutes until edges are golden and centers spring back. Cool in pan for 2 minutes, then transfer to a rack.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: French