Ingredients

• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115g) unsalted butter, melted and cooled
• 1 cup (125g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• Powdered sugar, for dusting

Instructions

Step 1: Prepare the Batter

In a medium bowl, whisk together the sugar and eggs until light and frothy, about 2-3 minutes. Gradually add the melted butter, vanilla extract, and lemon zest (if using), continuing to whisk until fully combined.

Step 2: Mix Dry Ingredients

Sift the flour, baking powder, and salt into the wet ingredients. Gently fold until just combined, being careful not to overmix. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight).

Step 3: Preheat and Prep the Pan

Preheat the oven to 375°F (190°C). Generously butter a madeleine pan and lightly dust with flour to prevent sticking.

Step 4: Fill and Bake

Spoon about 1 tablespoon of batter into each madeleine mold, filling it about 3/4 full. Bake for 10-12 minutes, or until the edges are golden and the centers spring back when lightly touched.

Step 5: Cool and Dust

Remove the madeleines from the pan and let them cool on a wire rack. Once cooled, dust with powdered sugar and serve.

Tips

• For best results, chill the batter to ensure the madeleines develop their signature hump.
• If you don't have a madeleine pan, you can use a mini muffin tin, but the shape will differ.
• Store leftovers in an airtight container for up to 3 days.