Madelines – Willeys Weekly Bake 70


I have been wanting to make these sweet delicious soft cakes for ages but I was lacking a tin,  it was added to my Christmas list and as always Father Christmas (Catherine Willey) performed and I got a Madeline tin, it was the perfect tray. The bake its self is very straight forward, quick and easy to make. One which I will definitely be making again, I also think plain ones with no lemon but dipped in espresso would be an amazing dessert.  The bake took roughly 45 mins to make in total including cooking time which is probably the quickest and shortest bake I have done in a long time, but sometimes simple is best!



  • 2 Eggs
  • 1 Lemon
  • 100g Butter plus 10g for greasing
  • 100g of Plain flour
  • 3/4 Tsp of baking powder
  • 100g Caster sugar



  1. Pre heat the oven to 200 degrees celsius.
  2. Firstly melt 10g of butter and brush the Madeline tin with the melted butter ensure that they are all properly covered. Then dust with a little bit of flour and tapping off any excess.BE96EA78-FF2E-4F09-B3A2-97B0106ECB16
  3. Melt the 100g of butter and leave to side to cool slightly.
  4. Whisk together the eggs and sugar until light and fluffy.
  5. Sift in the flour and baking powder and fold into the egg mixture along with the melted butter and the zest and juice of the lemon. Try to keep as much air in the mixture as possible.
  6. Leave the mixture to rest for 20 minutes before pouring or spooning into the tin.
  7. Bake in the oven for 8-10 minutes until the tops have risen slightly and are pale golden.41FF2A9C-06ED-4916-ACD3-9713B85669AB
  8. Remove from tin and leave on a wire rack to cool slightly. They are best eaten fresh.


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