Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) heavy cream
  • Zest of 1 lemon (optional, for added flavor)

Instructions:

  1. Prepare the Pan: Grease and flour the madeleine pan or use non-stick spray.
  2. Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt. Whisk to incorporate.
  3. Whisk Eggs and Sugar: In another bowl, beat eggs and sugar together until pale and frothy.
  4. Add Cream and Vanilla: Mix in heavy cream and vanilla extract with the egg mixture until well combined.
  5. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula, then add melted butter and lemon zest (if using), mixing gently.
  6. Chill the Batter: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the batter.
  7. Preheat Oven: Preheat your oven to 375°F (190°C).
  8. Fill the Pan: Spoon the batter into the madeleine molds, filling each cavity about 3/4 full.
  9. Bake: Bake for 12-15 minutes until the edges are golden and the centers spring back when lightly touched.
  10. Cool: Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.