Active time: 20 min Start to finish: 40 min

　　

Ingredients

Makes about 3 dozen cookies

　　1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled, plus additional for brushing molds

　　1 1/4 cups sifted cake flour (not self-rising; sift before measuring)

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　3 large eggs

　　1 teaspoon vanilla

　　2/3 cup granulated sugar

　　2 teaspoons finely grated fresh lemon zest

　　Confectioners sugar for dusting

　　

Special Equipment

3 madeleine pans, each with 12 (1/8-cup) molds

　　

Step 1

Set oven racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with some melted butter.

　　

Step 2

Sift together flour, baking powder, and salt.

　　

Step 3

Beat eggs in a large bowl with an electric mixer at high speed until light and foamy, about 30 seconds with a standing mixer or 1 minute with a handheld, then beat in vanilla. Gradually add granulated sugar, beating constantly at high speed, and continue to beat until mixture is tripled in volume, about 3 minutes with standing mixer or 5 minutes with handheld.

　　

Step 4

Sift flour mixture in 3 or 4 batches over egg, folding in each batch until just combined. Then fold in zest and 3/4 cup melted butter.

　　

Step 5

Spoon a rounded tablespoon of batter into each mold (they will be about two-thirds full) and bake in upper and lower thirds of oven (2 pans will fit on 1 rack), switching position of pans halfway through baking, until golden around edges and a tester inserted in centers comes out clean, 10 to 12 minutes total.

　　

Step 6

Invert madeleines onto a rack and dust scalloped sides with confectioners sugar.