Cinnamon Streusel Lemon Madeleines

Cinnamon Streusel Lemon Madeleines

  • Makes: 38-42 Madeleine's
  • Active Time: 5 Minutes
  • Total Time: 20-25 Minutes
  • Tools Required: Medium Size Bowl, Spatula, Madeleine Pan, Oven Thermometer


    • For Madeleine's

    • Full box Lemon Cake Mix
    • 2 large eggs
    • 1 cup milk
    • 1/2 cup vegetable oil
    • Streusel Topping

    • 1/2 cup all-purpose flour
    • 1/2 cup pecans - finely chopped
    • 1 teaspoon ground cinnamon
    • 1/2 cup packed light brown sugar
    • 4 tablespoons butter - softened, cut into 1/2-inch pieces


    • For Madeleine's

    • Preheat oven to 350° F. Whisk together eggs, milk and oil in medium size bowl. Add mix and blend until smooth. Pour batter in pan, sprinkle to Streusel topping, and bake 12 to 14 minutes. [Option: sprinkling the streusel topping either before or after filling the cups (top or bottom of batter) for a variety of results.]
    • For Streusel

    • In a medium bowl, stir together the flour, pecans, cinnamon and brown sugar. Add butter and combine with a fork until topping resembles coarse crumbs.

Recipe Summary

Use with

Lemon Cake Mix

Fresh Ingredients

Eggs, Milk, Pecans, Butter


Vegetable Oil, All-Purpose Flour, Ground Cinnamon, Brown Sugar


Medium Size Bowl, Spatula, Madeleine Pan, Oven Thermometer

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Madeleines are traditionally a very small cake originating in Northeastern France. They are distinctive due to their shell-like appearance and shape. Our Meyer Lemon Cake Mix provides the perfect foundation for these dainty little cakes, giving the traditional recipe a zip of citrus flavor. These little desserts got a contemporary twist when we added a buttery, sugary pecan streusel topping. The combination of the tart lemon cake mix and sugary- cinnamon crunch balance each other out nicely, resulting in a great simple lemon recipe you're sure to enjoy.