Madeleines are delicate little French cakes baked in special shell-shaped molds. Their buttery batter develops lightly crisp edges around a soft center, making them a classic teatime treat.
Whisk the eggs and sugar. Add the flour, baking powder, and lemon zest, then mix in the melted butter and vanilla to make a smooth batter.
Refrigerate the batter for 20 minutes.
Divide the batter among greased madeleine molds.
Bake in an oven preheated to 190°C / 375°F for 10–12 minutes, until the edges are golden.
Serve warm or cold.
Store in a sealed container at room temperature for 3 days.
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