Recipe by Mizzy
I got this recipe from a co-worker, who apparently originally got the recipe from the Martha Stewart website. These are light and spongey with a slight lemon flavor, a real treat.
Top Review by Laurelbelle
Excellent! I tried the French Madeleines recipe first, but this was much better. I cut the recipe in half and it filled my large Madeleine pan from Williams Sonoma perfectly. I had a hard time figuring out last time how much lemon zest to use, and they came out too lemony, I'd say i used about 1/2 teaspoon for this time and it was perfect! I ate most this morning, but just pulled them out of the fridge for an evening snack, and they were even better cold and a bit more crispy!
- 10 tablespoons unsalted butter, melted, plus more for pan
- 1⁄2 cup all-purpose flour, plus more for pan
- 1⁄2 cup cake flour (not self-rising)
- 1 pinch table salt
- 2 large eggs
- 2⁄3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 grated lemon, zest of
- confectioners' sugar, for dusting
Directions See How It's Made
- Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide). In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
- Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.