Fresh Lemon Drop Madeleines

Name: Fresh Lemon Drop Madeleines
Yield: Yield: 24 madeleines
Cuisine: French
Ingredients: ½ tsp vanilla extract; 1 tbsp cream, half-and-half, or milk; ½ cup plus 1 tablespoon lemon juice (fresh, bottled, or a combination), divided; ¼ tsp lemon extract; 1 to 2 cups confectioners’ sugar; 1 tbsp cream, half-and-half, or milk; 1 tbsp cream, half-and-half, or milk; 1 tbsp freshly grated lemon zest (from 1 medium lemon); ½ cup plus 1 tablespoon lemon juice (fresh, bottled, or a combination), divided; 1½ cups granulated sugar, divided; 2 large eggs, room temperature; ½ tsp baking powder; ¾ cup (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional); 1¼ cups all-purpose flour

Preparation info

Yield:
24
madeleines

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

Puckeringly tart and sweet at the same time, these madeleines are as tasty as they are messy. Think of them as a lemon-soaked Bundt cake in shell form. My best advice is to serve these tasty tea cakes with large napkins. They’ll leave everyone’s fingers sticky, but they’re so buttery and lemony that nobody will care.

Ingredients

1¼ cups all-purpose flour
½ tsp baking powder
¾ cup

Europe
France
Microwave
Cake
Vegetarian
Mediterranean

Method

Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt 4 tablespoons butter