• 3 eggs, room temperature
  • 1/2 cup (100g) white sugar
  • 2 tablespoons brown sugar
  • 1/2 cup butter
  • zest of lemon or two
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon baking powder
  • 1 cup (128g) AP flour


  1. Melt the butter. While it’s melting, mix eggs with both sugars for about five minutes.
  2. Add vanilla extract and lemon zest. Mix more.
  3. Put the melted butter in a bowl. Add 1/2 cup of the batter that you just mixed to the butter.
  4. Sift flour and baking powder together. Add this combination to the batter. Fold gently but definitely combine.
  5. Now take the butter that has the 1/2 cup of the batter and add that to the batter. You’re supposed to pour it in on the side of the bowl and add a bit at a time. No need to get too anxious about how much is added at once. Again, fold gently.
  6. Chill the batter. Now ideally this is done overnight but a few hours minimum should be OK too.
  7. Preheat oven to 375°F. Take the Madeleine pan from the freezer, where it’s stored. Butter the pan. Put some flour atop the butter and bang the pan to distribute the flour.
  8. Put a bit more than a teaspoon in each slot at the round part of the mold.
  9. Bake about 10 minutes. You can sift powdered sugar atop.

Adapted from Joy of Baking