Madeleine

I am finally getting around to posting this recipe. I decided to try my own version of the classic Madeleine. It is really good with a simple lemon glaze: lemon juice and powdered sugar.

Madeleine recipe by Katie of http://cookinginatinykitchen.blogspot.com

1 stick unsalted butter, melted and cooled to room temperature
1/2 cup superfine sugar (granulated sugar processed in coffee grinder/food processor)
1/4 cup powdered sugar
1/2 tsp. pure vanilla extract
a few drops of lemon extract
1/2 tsp. baking powder
2 whole jumbo eggs
1 jumbo egg yolk
pinch salt
1/2 cup cake flour
1/2 cup all-purpose flour

Sift all the dry ingredients together. In a 2nd bowl: whisk eggs and add lemon and vanilla. Once butter is cooled, whisk into the eggs. Gradually blend butter/egg mixture into flour, gently fold in until just mixed. Cover the bowl with saran wrap and refrigerate about 1 hour.
Preheat the oven to 375 degrees.
Melt 1 Tbsp. butter and brush a 12 Madeleine mold, and then flour the mold. Divide the batter evenly among the molds. Bake for 10-12 minutes, or until the cakes are lightly browned on the edges. Gently tap the mold on a table and slide onto a dish towel. Turn over so the pattern is on top. Let cool completely, then lightly dust with powdered sugar.
Optional to lightly glaze with lemon mixture.
Best day of, otherwise they freeze very well. If you do decide to freeze them, hold off on glazing until after thawed. You can take them out about 30 minutes before you are ready to eat them.
There should be a slight bump on the underside of the cakes.