Celebrate National Cake Day with our recipe for spongey, golden Madeleines – a traditionally French afternoon treat that’s impossible to resist!
Madeleines – a Traditional Teatime Treat

The Making of a Madeleine
Did you know, Madeleine or petit Madeleine cakes originate from the Lorraine region in northeastern France? Traditionally shell-shaped, these buttery and spongey cakes enjoy a delightfully crispy batter. Try making them today with our easy to make recipe – just in time for National Cake Day in the US.
Makes: 12 cakes
Ingredients
2 large eggs
130g sugar
1 tsp vanilla extract
1/2 teaspoon lemon zest
Pinch of salt
120g flour
300g unsalted melted butter
A sprinkling caster sugar
Method
- Preheat oven to 180°C. Line your Madeleine moulds with butter and ¾ of your flour
- Using an electric whisk, beat your eggs and eggs sugar in a mixing bowl
- Mix in your vanilla extract, lemon zest and salt, before adding the remainder of the flour until a batter is formed. Slowly add the melted butter
- Spoon a tablespoon of your batter into each of the Madeleine moulds and bake for about 15 minutes, or until the batter appears golden brown
- Cool before removing from the moulds
- For the next batch, repeat the process – buttering and flouring the moulds each time you use them
- Dust lightly with caster sugar before serving
In Love with Lorraine?
For more about cruises to the French region of Lorraine, click here or contact a member of our team to find your perfect cruise.