Lemon & olive oil madeleines
Prep time
Cook time
Total time
Cuisine: Mediterranean diet
Serves: 2 dozens madeleines
  • 4 eggs
  • 100g (½ cup) unrefined cane sugar
  • 100ml (3.4 fl oz) extra virgin olive oil
  • 50ml (1.7 fl oz) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 175g (1⅓ cup) plain flour
  • ⅓ teaspoon salt
  • 2 teaspoon baking powder
  • The zest of one lemon (avoid the bitter white membrane beneath the lemon peel)
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Lightly grease a non-stick madeleine pan with olive oil and set aside.
  3. In a large bowl beat the eggs with a hand mixer. Add the sugar and continue mixing until dissolved. Then mix in the olive oil and the freshly squeezed lemon juice.
  4. Add in the plain flour, the vanilla extract, the baking powder, the salt and the zest of one lemon. And mix it all well until just combined.
  5. Keep the batter in the fridge for approximately 10 minutes.
  6. Remove from the fridge and give a final mix before filling the madeleine pan.
  7. Bake in the middle of the oven for 15-16 min at 175 degrees C (350 degrees F).
  8. Remove from the oven and leave to cool.
You can add a dusting of powdered sugar at the end.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/lemon-olive-oil-madeleines/