Ingredients:

  • 1/2 cup (115 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Butter and flour the Madeleine pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat melted butter and granulated sugar until the mixture is light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest (if using).
  5. Gradually stir in the heavy cream until just combined.
  6. Fold in the dry ingredients gently until no lumps remain, taking care not to overmix.
  7. Cover the batter with plastic wrap and chill in the refrigerator for at least 30 minutes.
  8. Spoon the batter into the prepared Madeleine pan, filling each shell about three-quarters full. Bake for 10-12 minutes, until lightly golden and puffed.
  9. Let the Madeleines cool slightly in the pan before transferring them to a cooling rack. Serve warm or at room temperature.