Ingredients

• 0.5 cup Unsalted butter(plus extra for greasing pan)
• 1 cup All-purpose flour(plus extra for dusting pan)
• 0.6 cup Granulated sugar
• 2 Large eggs
• 1 tsp Baking powder
• 0.5 tsp Vanilla extract
• 0.5 lemon Lemon zest(optional)
• 1 pinch Salt
• 2 tbsp Powdered sugar(for dusting)

Instructions

1. 1

   Melt the 1/2 cup unsalted butter and set aside to cool slightly. Do not let it solidify again.

2. 2

   In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale yellow, thick, and ribbons form when the whisk is lifted (about 3-5 minutes with an electric mixer).

3. 3

   Stir in the vanilla extract and lemon zest (if using) into the egg mixture.

4. 4

   In a separate bowl, sift together the all-purpose flour, baking powder, and pinch of salt. Gradually fold the dry ingredients into the egg mixture until just combined, being careful not to overmix.

5. 5

   Gently fold in the cooled melted butter until no streaks remain. Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour, or preferably 2-3 hours (or even overnight). This chilling step is crucial for achieving the characteristic 'hump'.

6. 6

   Preheat your oven to 375°F (190°C). Generously butter and flour a Madeleine pan, tapping out any excess flour. For non-stick pans, buttering is often sufficient.

7. 7

   Spoon about 1 tablespoon of cold batter into the center of each Madeleine mold. Do not spread the batter, as it will naturally expand to fill the mold.

8. 8

   Bake for 10-12 minutes, or until the edges are golden brown and the Madeleines have developed their distinctive 'hump' in the center.

9. 9

   Remove the pan from the oven and immediately invert the Madeleines onto a wire rack to cool completely.

10. 10

    Once cooled, dust generously with powdered sugar before serving. Madeleines are best enjoyed fresh on the day they are baked.