There’s something about citrus that just screams fresh and new. Particularly lemons, their delightfully refreshing sweet and tart qualities imbue the feeling of clean, especially around the kitchen. It’s that citrusy scent that seems to wipe away the old and make everything new again. Isn’t that what we’re going for in 2021?
For my first post of the year, I wanted to make something with those fresh and clean characteristics – no chocolate, no sprinkles, and absolutely no salted caramel, just simple, French-inspired Lemon Madeleines.
I hope you enjoy these delicate and airy butter cakes.
Bon Appetit!
Lemon Madeleines
1 madeleines pan
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
2/3 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 large egg
1 egg yolk
½ cup unsalted butter, melted
1 tablespoon lemon juice
¼ cup vanilla yogurt
Confectioners sugar for dusting
Heat oven to 325 F. Lightly coat pan with baking spray. In a
small bowl, stir together flour, baking soda and baking powder.
In a medium bowl, combine sugar, lemon zest, vanilla, egg,
egg yolk and butter. Stir in flour mixture, lemon juice and yogurt, mixing just
until blended.
Using a tablespoon, fill pan cavities with rounded
tablespoon of batter. Bake 10-12 minutes, until lightly browned.
Cool 2 minutes in pan. Invert onto cooling rack and cool
completely. Wash and prepare pan; repeat with remaining batter. Dust with confectioners
sugar just before serving. Makes about 2 dozen cakes.
(Recipe from Nordic Ware)
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