Ingredients:

  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon or 1 teaspoon almond extract

Instructions:

  1. Grease and flour the madeleine pan to prevent sticking.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk the sugar and eggs until pale and fluffy (about 3-5 minutes). Add the melted butter, vanilla (or almond extract), and lemon zest, mixing well.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes.
  6. Preheat your oven to 375°F (190°C).
  7. Spoon the batter into each madeleine cavity, filling about ¾ full.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
  9. Remove from the oven and let the madeleines cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.