The juice from the lemons adds great flavor to these little buttery cupcakes. You can also try using pink lemons, clementines, oranges or other favorite citrus fruits.

What you will need:

  • 2/3 c. flour for all uses
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs, at room temperature
  • 1/3 c. crystal Sugar
  • 1/2 cup unsalted butter, melted
  • 2 tsp. grated lemon zest plus 1 tbsp. juice
  • 2 tbsp milk
  • 3/4 c. powdered sugar

How to make it:

  1. In a medium bowl, whisk the flour, baking powder and salt. In a large bowl, beat together the eggs and sugar until pale and slightly thickened, 2 to 3 minutes.
  2. Gently fold in the flour mixture and then add the melted butter and lemon zest until fully incorporated. Pour the milk. Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 2 days.
  3. Preheat the oven to 180°C. Put melted butter in the madeleine pan, then sprinkle with flour and remove the excess.
  4. Fill the madeleine molds 2/3 to 3/4 full. Bake until golden brown, 11 to 13 minutes. Remove the pan from the oven and the madeleines from the pan.
  5. Meanwhile, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice and 2 tablespoons of water. Pour over the madeleines.