I have 2 Madeleine pans but only used it once.It's been sitting in my storage for years.I think it's time for me to bake some Madeleine again..This recipe is really simple than I thought..I realize the cakes from silicon Madeleine pan was easy to remove but the cake texture was quite rough.In the other hand the cakes from aluminum pan was stick to the pan even thought I spray quite a large amount of butter but the cake texture is smooth and fine..Well,you go figure out!! Hubby love this French cake very much..He ate most of the cakes.
1 cup (2 sticks)butter, plus more for the molds for use butter spray
4 large eggs
1 cup sugar
1 fresh lemon,zest all skin
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, plus more for the molds(sifted)
1 teaspoon baking powder(sifted)
1/2 cup sugar powder (sifted) as topping
1: Melt the butter in a small saucepan over low heat,cool and set aside
2:Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and vanilla. Stir in the flour and baking powder,mix well and then the melted butter.
3:Butter and flour two 12-cookie Madeleine molds.(make sure to spray lots of butter on the aluminum pan to prevent from sticking)Pour or scoop the batter into the molds, filling them three-quarters of the way.
4:Preheat the oven to 425 degrees F (220 degrees C).
5:Bake the Madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C) and bake until golden brown and puffed in the center, about 20 minutes or more.
6:Remove Madeleines from pan to wire rack to cool completely. Sprinkle some sugar powder on the cake.Serve with tea or coffee.