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Categories:
cake flour baking powder salt freshly grated lemon zest unsalted butter lemon juice sugar eggs water sugar lemon vodka lemon juice
Viewed: 42 - Published at: 7 years agoIngredients
- 2 cups cake flour (not self-rising)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons plus 1 teaspoon freshly grated lemon zest (from about 7 large lemons)
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons fresh lemon juice
- 2 cups sugar
- 6 large eggs
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup lemon vodka
- 1/4 cup fresh lemon juice
Method
- To make Madeleines: Preheat oven to 325 degrees F. and spray Madeleine pan generously butter and flour a Madeleine pan (preferably non-stick), knocking out excess flour.
- In a bowl sift the flour, baking powder, salt, and zest together.
- In another bowl with an electric mixer beat together butter, lemon juice, and sugar until mixture is light and fluffy.
- Add the lemon zest.
- Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.
- Spoon some of the batter into prepared Madeleine molds, filling the mold 3/4 full.
- Using both hands, pick up the Madeleine tray and lightly tap against the table to spread the batter evenly.
- This will eliminate any air pockets and ensure that molds are not overfilled.
- Bake Madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden.
- Loosen edges and transfer Madeleines to a rack set over a baking dish.
- Make more Madeleines in pan, cleaned and freshly sprayed.
- To make lemon syrup: While first batch of madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.
- Brush warm madeleines with some of hot syrup and repeat with remaining madeleines as they are baked, keeping syrup warm.
