Instructions

1. In a large bowl, or the bowl of an electric stand mixer, whisk together the eggs and sugar until the mixture is thick and pale yellow. This step should take 1-2 minutes using an electric stand-mixer, or a bit longer if you are whisking by hand.
2. Add the flour, salt and baking powder. Mix until everything is thoroughly combined.
3. Next add the lemon zest (or see variations below in Kitchen Notes) and melted butter.
4. Continue whisking until you have a thick and smooth batter.
5. Leave the batter to rest in the fridge for at least 1 hour.
6. Preheat the oven to 270°C (518°F).
7. Generously grease the madeleine mould with butter and flour, even if it is non-stick. Another option is to use a non-stick baking spray.
8. Fill each madeleine mould until about 3/4 full, either with a spoon or with a piping bag filled with the batter.
9. Place the madeleine pan in the oven, and immediately turn down the temperature to 210°C (410°F).
10. Bake until the madeleine cakes have risen and are lightly golden on top. For large madeleine moulds similar to that pictured, this should take about 7-10 minutes, depending on your oven.
11. Remove the madeleine pan from the oven, and wait a few minutes before carefully removing the cakes from the moulds.
12. Leave the cakes to cool on a wire rack (the ridge-side facing down), and serve them warm or cold.