8 tablespoons (1 stick) unsalted butter, plus 4 tablespoons for pans
1 cup all-purpose flour
½ teaspoon baking powder
3 large eggs
⅔ cup granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
1½ teaspoons freshly grated lemon zest
- 2 12 shell madeleines pans
- Stand mixer
Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with melted 4 tablespoons butter and brush in each mold (cooking spray will work as well, although I prefer butter).
Whisk together flour and baking powder. Melt butter and place in a bowl to cool to room temperature.
Add eggs and sugar in a bowl and beat with a hand or stand mixer on medium-high speed until mixture is light and fluffy, around 3 to 5 minutes. Add vanilla and zest and continue beating for another minute or so. Fold in the flour mixture until just blended, then drizzle the cooled butter over the batter and incorporate completely.
Using a teaspoon, fill shell molds with batter until almost full. Carefully press batter to distribute it evenly.
Bake for 10 to 12 minutes, until madeleines puff up and are golden brown. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. Sprinkle with powdered sugar if desired.
Allow to cool completely if planning to store and/or freeze. Serving madeleines warm from the oven is preferable for a special treat