Madeleines

Method

Preheat the oven to 190°C and grease a madeleine tin thoroughly with butter. Cream together the softened butter and caster sugar until pale and fluffy, then whisk in the eggs one at a time, followed by the vanilla extract and lemon zest. Sift the flour and baking powder together, then gently fold into the mixture along with the salt until just combined. Spoon the batter into the madeleine moulds, filling each about three-quarters full, then bake for 10-12 minutes until golden and a skewer inserted comes out clean. Turn out onto a wire rack to cool slightly, then dust generously with icing sugar whilst still warm.