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Photo of Lemon and lime madelines by WW

Lemon and lime madelines

Total Time
30 min
20 min
10 min
These classic seashell-shaped cakes are flavoured with fresh citrus and are best served the day you bake them.


Reduced fat oil spread

60 g


2 medium

Caster sugar

cup(s), (75g)

Fresh lemon rind

1 tbs, finely grated

Lime rind

2 tsp, finely grated

Plain flour

½ cup(s), 75g

Baking powder

¼ tsp

Icing sugar

2 tsp


  1. Preheat oven to 200°C or 180°C fan-forced. Using 1 tablespoon of the spread, grease two 12-hole madeleine tins (see note). Dust with a little plain flour. Gently tap tin to remove excess flour.
  2. Using electric beaters, beat eggs, sugar and both rinds in a mixing bowl until thick and pale. Sift flour and baking powder together 3 times. Using a large metal spoon, gently fold flour mixture into egg mixture with the remaining spread.
  3. Spoon tablespoons of mixture into prepared tins. Bake for 10–12 minutes or until golden and firm to touch. Stand for 2 minutes before turning out onto a wire rack to cool. Dust with icing sugar to serve.


TIPS: Madeleines have a very fine edge so take care removing them from the tin. Placing the tin on a damp tea towel may help release them from the mould.Use can use mandarin rind instead of lime rind.