Best Madeleines (French Butter Cakes)

Recipe View Preheat oven to 375°F (190°C). Generously butter and flour a 12-cavity madeleine pan, tapping out any excess flour. Set aside. (5 minutes)

Recipe View In a medium bowl, whisk together eggs, vanilla extract, and salt until lightly combined. (2 minutes)

Recipe View Gradually add granulated sugar to the egg mixture, whisking continuously until the mixture is pale and thick, and forms a ribbon when the whisk is lifted. This will take approximately 5-8 minutes of vigorous whisking or 3-5 minutes with an electric mixer.

Recipe View Gently sift flour over the egg mixture in three additions, folding after each addition until just combined. Be careful not to overmix. (3 minutes)

Recipe View Stir in the lemon zest. Gently pour the cooled, melted butter around the edge of the batter. Carefully fold the butter into the batter until evenly incorporated. (2 minutes)

Recipe View Spoon the batter into the prepared madeleine molds, filling each cavity almost to the top. (5 minutes)

Recipe View Bake for 14-17 minutes, or until the edges are golden brown and the madeleines spring back when lightly touched. (14-17 minutes)

Recipe View Let the madeleines cool in the pan for a minute or two, then gently loosen them with a thin knife or offset spatula and invert them onto a wire rack. (5 minutes)

Recipe View While the madeleines are still warm, dust them generously with granulated sugar. Serve immediately and enjoy! (2 minutes)