125g/4oz/½ cup butter, melted and cooled until tepid
125g/4oz/1 cup plain (all-purpose) flour, plus extra to dust
3 medium (US large) eggs
125g/4oz/½ cup caster (superfine) sugar
finely grated zest and juice of 1 lemon
1 tsp baking powder
icing (confectioner’s) sugar to dust
1 Brush two Madeleine trays with a little of the melted butter, then dust lightly with flour.
2 Beat the eggs, caster sugar and lemon zest together in a bowl, until pale and creamy. Sift in half the flour and the baking powder. Pour in half the melted butter and the lemon juice and gently fold in until evenly and thoroughly mixed. Repeat with the remaining flour and butter.
3 Cover the bowl and leave to stand for 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.
4 Divide the mixture among the prepared Madeleine trays and bake in the oven for 10 minutes until well risen and golden. Remove from the tins and cool on a wire rack. Serve dusted with icing sugar.