Ingredients

Makes 24

　　3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the pan

　　1 1/2 cups sifted cake flour (not self-rising)

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　3 large whole eggs

　　2 large egg yolks

　　3/4 cup granulated sugar

　　1 teaspoon pure vanilla extract

　　2 tablespoons fresh lemon juice

　　2 tablespoons finely grated lemon zest

　　Confectioners’ sugar, for dusting (optional)

　　

Step 1

Preheat the oven to 400°F. Lightly butter a madeleine pan; set aside. Into a medium bowl, sift together flour, baking powder, and salt. Set aside.

　　

Step 2

In a mixing bowl, beat the eggs, yolks, granulated sugar, vanilla, and lemon juice and zest until thick and pale, about 5 minutes. Beat in the melted butter. Using a rubber spatula, gently fold the flour mixture into the egg mixture; let rest 30 minutes at room temperature.

　　

Step 3

Pour the batter into the prepared pan, filling the molds three-quarters full. Bake until the cookies are crisp and golden around the edges, 7 to 8 minutes. Transfer the pan to a wire rack to cool slightly before inverting the cookies onto a serving platter. Dust with confectioners’ sugar, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.