Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) milk
  • Zest of 1 lemon
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • Lemon zest for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Prepare madeleine batter by whisking together flour, baking powder, and salt in a bowl. In another bowl, combine melted butter, sugar, eggs, vanilla, and lemon zest. Fold in dry ingredients until just combined.
  3. Grease madeleine pan and fill with batter. Bake for 10-12 minutes until golden and slightly puffed. Let cool.
  4. Prepare layer cake batter by whisking flour, baking powder, and salt in a bowl. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, vanilla, and lemon zest, then alternate adding dry ingredients and milk, mixing until smooth.
  5. Divide layer cake batter between prepared pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
  6. Prepare frosting by beating softened butter until creamy. Gradually add powdered sugar, mixing until smooth, then add milk and vanilla, beating until spreadable.
  7. Assemble the cake by leveling the cakes as needed. Place one layer on a serving plate and spread frosting on top, then add a layer of madeleines and place the second cake layer on top. Frost the top and sides.
  8. Garnish with lemon zest and chill for 20 minutes before serving.