Delicious mini lemon cakes (madeleines) made with fresh lemon zest, eggs, and a light cake batter. Perfectly baked in a madeleine mold or lemon skin shells for a unique presentation.
1: Beat eggs and sugar until pale and fluffy.
2: Sift in flour and baking powder, then mix just until combined.
3: Whisk in melted butter, vanilla extract, and lemon zest.
4: Chill the batter for at least 2 hours.
5: Scoop 1 tablespoon into madeleine mold or 2 tablespoons into lemon skin shells.
6: Bake in a preheated oven at 350°F for about 10-12 minutes.
7: Drizzle with lemon glaze made from icing sugar and lemon juice.
