Fall baking has officially started! My parents asked me to make something with our dried lavender flowers and I knew exactly what to make! With a beautiful madeleine pan, and a bunch of dried lavender flowers I knew madeleines were the way to go.

Lemon and lavender are one of the best matches ever! If you haven’t tried it then you should.

On a side note:

Lavender is very strong, so you should always use it sparingly. Otherwise, it can easily take over the entire dish, and that is not what you want! You can certainly use as much or as little as you like, depending on your personal taste, but for this recipe, we love using 1 tablespoon of dried lavender flowers.

Now, I have noticed that many people use the term “culinary lavender.” Personally, I do not believe this terminology is necessary, as we do not typically use the word “culinary” to describe other herbs we cook with. In my experience, lavender intended for cooking should simply be referred to as dried lavender flowers. The important thing is to choose lavender that is suitable for food use, rather than ornamental lavender that may have been treated with pesticides or other chemicals. Spanish lavender is often grown ornamentally, so be mindful of the variety you choose and always make sure it is safe for consumption.

 

Lavender Lemon Madeleines Recipe

We take immense pride in our family farm and lavender business, and this recipe is a true favorite in our household. To learn more about our passion for quality, please visit our official website at Friends of The Earth Lavender. Friends of The Earth Lavender.

** Recipe updated October 9th 2026.

Ingredients:

• 10 tablespoons of butter melted
• 3 large eggs at room temperature
• 1/2 cup of organic sugar
• 1 pinch of finely ground salt (I prefer pink Himalayan salt)
• 1 1/4 cups of all-purpose flour
• 1 tablespoon of dried lavender flower buds (purchase this here)
• 2 teaspoons of vanilla extract
• 1 lemon zest
• 1/2 teaspoon of baking powder
• Confectioners sugar for the topping

Method:

1. In a small saucepan melt the butter over medium heat. Remove and set aside.
2. Use a pestle and mortar to grind the lavender flowers.  If you don’t have a pestle and mortar, then grind the lavender flowers in a clean coffee grinder. Grind the mixture until it creates a fine powder. After that, pass the lavender flowers through a sieve, that makes sure you don’t have any thick flowers or stems.
3. On parchment sift together the flour, salt, and baking powder. Add the lavender powder. Add the lemon zest and mix.
4. In a large mixer with the whisk attachment, while the mixer is on low add the eggs one at a time and then add the sugar and vanilla. Whip the eggs until thick and pale in color.
5. Fold the flour into the egg mixture. Gently fold the flour into 2 increments making sure not to flatten out the egg mixture. Then fold in the melted butter making sure to mix together.
6. Cover the batter with plastic wrap and chill for 2 hours. While the batter is chilling, preheat oven to 390 degrees F.
7. Remove batter from the refrigerator. When ready to bake, prepare madeleine’s tray. Grease each mold.
8. Pour batter evenly into the molds and then bake in the middle rack of the oven between 8-10 minutes. When the madeleine turns a light golden brown color, they are ready. Remove from the oven and let cool on a wired rack. You can freeze the Madeleine’s in a sealed container.

Please read the notes above about lavender!