Ingredients:

  • 1/2 cup (113g) unsalted butter, plus extra for greasing the molds
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Zest of 1 lemon (optional)
  • 1 tablespoon heavy cream (optional)
  • 1 tablespoon milk (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the Madeleine molds generously with butter and dust with flour.
  2. Melt the 1/2 cup unsalted butter over low heat in a small saucepan. Let it cool slightly.
  3. In a large bowl, whisk together granulated sugar and eggs until fluffy and pale (about 3-5 minutes).
  4. Add vanilla extract, heavy cream, and milk to the mixture, mixing until well combined.
  5. In another bowl, sift together flour, baking powder, and salt. If using, add lemon zest.
  6. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Add melted butter slowly and fold in until incorporated.
  7. Fill each cavity of the Madeleine molds about three-quarters full using a spoon or piping bag.
  8. Bake the Madeleines for 10-15 minutes until golden brown and springy.
  9. Cool in the molds for 5 minutes, then transfer to a wire rack to cool completely.