Eggless Honey Lemon Madeleines

I have always loved these delicious little shell -shaped cakes. They are delicate little sponge cakes baked in a shell shaped pan made especially for Medeleine,but I have had success in small cupcake molds too. I have also tried these with different flavorings like coconut ,almonds or pistachos

makes 1 dozen

Photograph by Rahul Mahtani

3/4 cup unsalted butter,softened

11/4 cups sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons sour cream

1 teaspoon cornstarch mixed with 2 tablespoons water

1 teaspoon vanilla extract

1/2 of a cup superfine sugar

2 tablespoons clear honey

rind (only) of 1 medium sized lemon.

Preheat oven to 375*F

Grease the Madeleine mold well and set aside

Melt the butter,cool.

Sift dry ingredients together, flour salt and baking powder.

Beat sour cream and cornstarch mixture together till light. Add vanilla extract. Gradually beat in the sugar and honey and continue beating till light and fluffy. Fold in the flour mixture and lemon rind. Gently stir in the cooled melted butter.

Spoon 1 tablespoon of batter into each mold. Bake 12-15 minutes till light golden. Place cakes on a cooling rack to cool before serving.


One Response

  1. I cannot wait to try this recipe. my son has an egg allergy and I am so glad to have found your recipe.
    Thank you

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