These precious little cakes are easy to make and make the perfect sweet for entertaining. Enjoy soft, delicate Madeleines fresh from the oven, or serve day old with a cup of coffee for dipping.
1/4 cup butter
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/3 cup confectioners’ sugar for dusting
Preheat oven to 375 degrees F.
Prepare madeleine molds with butter and dust with flour, set aside.
Melt butter, set aside to cool to room temperature.
Beat eggs, vanilla and salt until frothy
Gradually add sugar while beating for 5 to 10 minutes, until mixture is thick. Mixture will form ribbons when beater is lifted.
Sift flour and fold in 1/3 additions into egg mixture. Add lemon zest.
Pour melted butter over batter and gently fold until combined.
Spoon batter into molds, bake 15 to 17 minutes, until cake springs back to the touch and is golden brown.
Remove from molds to cooling rack and dust with confectioners’ sugar.