Lemon poppy seed madeleines from Madeleines: Elegant French Tea Cakes to Bake and Share (page 38) by Barbara Feldman Morse

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Notes about this recipe

  • lkgrover on March 03, 2017

    They tasted good, like a miniature lemon poppyseed cake. I buttered the pans (brushed on melted butter with a pastry brush), and they did not stick. The scalloped ridges looked like all of my other madeleine baking, although the ridges were less discernible after applying the lemon glaze. However, the center of the madeleines sunk in during baking, rather than puffing out. Fortunately the icing is on the other (ridged) side! I took them to a church potluck -- and there were no leftovers.

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