Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- ¾ cup (180ml) whole milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup (115g) unsalted butter, melted
- 1 cup (130g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until fully combined.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes, then transfer to a cooling rack.
- Meanwhile, in a separate mixing bowl, whisk together eggs and sugar until pale. Fold in the melted butter, vanilla extract, and lemon zest. Sift in the flour, baking powder, and salt. Mix until just combined.
- Grease the madeleine pan and fill each cavity with batter. Bake in the oven for 8-10 minutes or until the edges are golden and the centers spring back when touched. Allow to cool slightly before transferring to a cooling rack.
- Once the cake has cooled completely, slice and serve topped with madeleines.