These classic French butter cakes are made with butter, eggs, and lemon zest, baked in a special fluted mold until their edges rise slightly. They can be stored in the freezer, making them a convenient late-night snack.
Beat the eggs and granulated sugar until pale and foamy, with increased volume.
Sift the flour and baking powder into the mixture. Add the melted butter, grated lemon zest, and vanilla, then fold gently.
Cover the batter with plastic wrap and chill it in the refrigerator for 30 minutes. This helps the cakes form their characteristic hump.
Fill the molds and bake in an oven preheated to 200°C / 390°F, until the edges are golden.
If you bake the batter without chilling it, the cakes will be flat and will not develop their characteristic hump. Let it rest for 30 minutes. Allergens: Contains wheat (gluten), egg, and milk/dairy (butter).
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