Prep the pan: Lightly brush your madeleine pan with melted butter and dust with flour. Tap out the excess.
This helps the scallop pattern release cleanly.
Melt the butter: In a small saucepan, melt 10 tablespoons (140 g) unsalted butter. Let it cool to just warm. Warm butter blends smoothly but won’t scramble the eggs.
Mix the dry ingredients: In a bowl, whisk 1 cup (120 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine salt, and 1 tablespoon poppy seeds.
Whip the eggs and sugar: In a separate large bowl, beat 2 large eggs with 2/3 cup (130 g) granulated sugar until thick, pale, and slightly foamy, about 3 minutes with a hand mixer.
You’re looking for a ribbon stage that traps air.
Flavor the batter: Add 1 teaspoon vanilla extract, the finely grated zest of 1 lemon, and 1 tablespoon fresh lemon juice to the egg mixture. Stir to combine.
Combine wet and dry: Sift the dry mixture over the egg mixture. Gently fold with a spatula just until no dry streaks remain.
Avoid overmixing to keep the crumb tender.
Stream in the butter: While folding, slowly drizzle in the melted butter. Mix until smooth and glossy. The batter will be thick but scoopable.
Chill the batter: Cover and refrigerate for 30–45 minutes. Chilling helps the madeleines rise into that classic hump and prevents spreading.
Preheat the oven: Heat to 375°F (190°C).
Place the prepared pan in the fridge while the oven heats. A cool pan plus chilled batter yields crisp edges and defined shells.
Portion the batter: Spoon about 1 heaping tablespoon of batter into each well, slightly off-center. Don’t level it; the mound encourages a nice dome.
Bake: Bake 9–11 minutes, until the edges are golden and the centers spring back to a gentle touch.
The hump should be set but not dry.
Turn out: Let the madeleines rest 1 minute, then tap the pan to release. Transfer to a wire rack to cool. If any stick, nudge them with a small offset spatula.
Glaze (optional but lovely): Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice or milk until smooth and pourable.
Dip the ridged side or drizzle across the tops. Add pastel sprinkles while the glaze is wet.
Serve: Enjoy slightly warm for the best texture, or let the glaze set and pack them into tins for gifting.
