Lemon madeleines

A variation based on my previous Honey and Cointreau madeleines, these little cakes are absolutely gorgeous. And I was really pleased because they raised better than last time, so that they had a nice hump on their back!


Makes ~24 madeleines:

3 eggs, lightly beaten
120g self-raising flour
100g butter
80g caster sugar
Grated rind of 1 lemon
1 TBSP lemon extract (or Limoncello)
1 pinch cinnamon
1 pinch salt

1. Melt the butter on low heat.

2. Mix together the eggs and sugar. Add half of the melted butter and honey, mixing slowly.

3. Add the sieved flour then the rest of the honey/butter mixture. Add the Limoncello/Lemon extract, lemon rind, cinnamon and salt.

4. Pour into the madeleine pans, 1 tablespoon into each form.

5. Leave at room temperature for 1 hour, then in the fridge for 45 minutes, then at room temperature again for 20 minutes.

6. Bake in a 230C pre-heated oven for 8 minutes. Then lower the temperature to 180C and cook for another 5 min until golden.