• 2 eggs
  • ¾ teaspoon vanilla extract
  • A pinch of salt
  • ⅓ cup castor sugar
  • ½ cup plain flour
  • 1 tablespoon lemon zest
  • ¼ cup butter
  1. Melt butter and let cool to room temperature.
  2. In a small mixing bowl, beat eggs, vanilla and salt with an electric mixer until light.
  3. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 minutes.
  4. Next sift and fold the flour into egg mixture ⅓ at a time.
  5. Add the lemon zest and pour melted butter. Quickly fold butter into batter.
  6. Cover the mix with cling wrap and refrigerate overnight (or at least 3 hours).
  7. Preheat oven to190 degrees C. and butter and flour a large madeleine tray (12).
  8. Spoon 1 tablespoon of batter into the molds; it will mound when in the oven.
  9. Bake 14 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  10. Invert onto rack and immediately dust with icing sugar and serve warm.
  11. Madeleines are best eaten the day they're baked.
  12. There are many variations of Madeleines for eg: Chocolate Madeleines: Omit the lemon zest and increase sugar to ½ cup.
  13. Substitute ¼ cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with the flour.
Recipe by Australian Flavours at