Saturday, May 7, 2016

Lemon Madeleines

If you're a lemon lover, you'll love
these little classic french butter cakes. 
Spongy and soft on the inside,
Great with your afternoon cup of tea.


1 cup flour
1/2 tsp. baking powder
pinch of salt
rind/zest of a lemon

1/2 cup unsalted butter at room temperature
3 eggs at room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract or lemon extract

In a small bowl, sift together flour, 
 baking powder and salt. 

Whisk in lemon zest(rind), set aside


In a medium bowl with a stand or hand mixer, 
beat together the butter, eggs, sugar, 
and vanilla about 3 minutes 

Add flour mixture to creamed mixture and
 mix just until combined.

Cover and refrigerate for 30 minutes. 
The batter will thicken as it rests.

Brush molds with butter and dust with flour, 
shaking off the excess flour.

Spoon one tablespoon of batter into each mold. 

It will not entirely fill the mold/pan but it will spread as it bakes.

Bake at 350 deg. for 12-14 minutes or until puffed and golden brown around the edges.

The madeleines will spring back to the touch when done.

Remove from oven and tap pan on counter to remove
madeleines immediately.
Place madeleines on rack to cool. 

Sprinkle them with icing sugar, if desired.



 The plate ~Swan Inn ~ J. Broadhurst & Sons.~England

Thanks for your visit xo