Summary

Instructions

1. 1

   Melt 1/2 cup (113g) unsalted butter in a large bowl and set aside to cool slightly.

2. 2

   Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar together on high speed for at least 8 minutes until thick, pale, and forming ribbons. Beat in the lemon zest and vanilla extract until combined.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and salt.

4. 4

   Using a silicone spatula, gently fold the dry ingredients into the egg mixture in two additions, taking care not to deflate the batter.

5. 5

   Stir about 1/4 cup of the batter into the melted butter until fully incorporated, then gently fold this buttered mixture back into the remaining batter until thick, silky, and shiny.

6. 6

   Cover and chill the batter in the refrigerator for 30–60 minutes.

7. 7

   Preheat the oven to 350°F (177°C). Brush a madeleine pan with the remaining 2 Tbsp (28g) melted butter (or use nonstick spray).

8. 8

   Spoon about 1 heaping tablespoon of batter into the center of each scalloped well of the pan.

9. 9

   Bake at 350°F (177°C) until edges are lightly golden, centers are set, and the characteristic hump forms. Do not overbake.

10. 10

    Cool briefly in the pan, then invert onto a rack. Dust with confectioners’ sugar and serve warm.