Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon (about 1 teaspoon)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Instructions:

  1. Grease the madeleine pan with butter and dust with flour. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy (3-5 minutes).
  3. Stir in the vanilla extract and lemon zest to the egg mixture until well combined.
  4. In a separate bowl, sift together the flour, baking powder, and salt.
  5. Gently fold the dry ingredients into the egg mixture using a rubber spatula until just combined.
  6. Carefully fold in the melted butter until the batter is smooth and creamy.
  7. Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 30 minutes.
  8. Spoon the batter into the prepared madeleine pan, filling each cavity about 3/4 full.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers spring back when gently pressed.
  10. Remove from the oven, let cool in the pan for 2 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.