Classic French Madeleine Recipe: Soft, Buttery & Easy to Make

Optional Step 1: Brown the butter over medium heat, or melt it carefully with a microwave.

1. Whisk the eggs and sugar until pale, fluffy, and thick, for between 5 to 8 minutes.
2. Add in Lemon zest and vanilla extract until combined.
3. Whisk the flour, baking powder, and salt together in a separate bowl.
4. Carefully add the dry ingredients by stirring intermittently, folding into the egg mixture until just combined.
5. Incorporate the butter into the batter carefully.
6. Cover and let chill (in Singaporean weather, this is done best by placing the batter in a fridge, covered) ideally for 2 hours.
7. Prepare the mould by generously buttering and lightly flouring a madeleine pan, and heating the oven to 220°C
8. Once chilled sufficiently, spoon the batter into each shell in the mould, filling them to about 3/4 full.
9. Bake for 10 minutes at 180°C