Lemon Tea Cakes – a delicious recipe with eggs, sugar, lemons, flour, unsalted butter, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the eggs and sugar in a large bowl; then, using a whisk or an electric mixer, beat until lemon colored.
2
Add the zest.
3
Fold in the flour, then 3/4 cup melted butter.
4
Refrigerate the batter, covered, for 1 hour.
5
Preheat the oven to 375F(190C.)
6
Butter the madeleine tins; then spoon in the batter, filling each well about three-fourths full.
7
Bake 10 to 12 minutes, or until the madeleines are golden brown.
8
Remove the madeleines from their tins as soon as they're baked, and cool them on a wire rack.
9
(Note: Wash the tins immediately with a stiff brush and hot water but no detergent so that they retain their seasoning.)
10
The madeleines are best eaten as soon as they've cooled.
11
They may, however, be stored for several days in an airtight container.
858
kcal
Calories
48
g
Fat
91
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs, 1 cup (200 g) sugar, Grated zest of 2 lemons, 1 3/4 cups (225 g) all-purpose flour (do not use unbleached flour), and more.
Yes, Lemon Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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