100g butter, melted and cooled slightly, plus extra for greasing
100g plain flour, plus extra for dusting
100g caster sugar
¾ tsp baking powder
finely grated zest and juice 1 lemon
Heat oven to 200C/180C fan/gas 6. Brush the Madeleine tray with melted butter and shake in a little flour to coat, tapping out the excess. Whisk together the eggs and sugar until pale and frothy. Sift in the flour and baking powder, and gently fold in with the melted butter and lemon zest and juice.
Leave mixture to stand for 20 mins, then carefully spoon into the Madeleine tray. If you have a little left over, keep to one side to bake after the first batch. Let them rest in the tray for 10 mins, then bake the Madeleines for 8-10 mins or until risen and pale golden – check that they do not over-brown. Gently lift out and leave to cool slightly on a wire rack. These are best eaten as soon as possible.