Madeleines (Lemon Tea Cakes)

1¼ cups flour      ½ tsp. baking powder

¼ tsp. salt      3 large eggs

1 tsp. vanilla      2/3 cup sugar

2 tsp. grated lemon rind

¾ cup melted, cooled butter

1 T. lemon juice (optional)

Directions: Preheat oven to 350 degrees. Sift together flour, baking powder, and

salt; set aside. Beat eggs until light and lemon colored. Add vanilla extract to eggs.

Gradually beat sugar into egg mixture and continue beating until four times original

volume. Fold in lemon rinds and flour mixture. Stir in cooled, melted butter.

Brush Madeleine pans (or small muffin tins) with additional melted butter. Fill each

shell 2/3 full. Bake 12 minutes, or until a toothpick inserted in the center comes out

clean. Remove the cakes from the pan with a knife and cool on racks. Dust the tops

with sifted powdered sugar.

Comment: Madeleine pans look like shells and produce very pretty little tea cakes.

Don’t forget to butter the tins between batches. If you make several tins you will

want to wash the crumbs out once or twice.

For more lemon taste, add 1 T. lemon juice.