2 large eggs, at room temperature
100 grams granulated sugar
80 grams butter, melted and cooled
100 grams all-purpose flour
1 tsp baking powder
zest of 1 lemon
2 tsp lemon juice
1 tsp vanilla extract
Whisk sugar and eggs in a bowl until frothy and sugar is dissolved.
Slowly add butter and mix until combined.
Add flour, baking powder, lemon zest, lemon juice and vanilla extract and mix until all ingredients are incorporated.
Cover bowl with plastic wrap and refrigerate overnight.
Generously butter and flour madeleine pans.
Pipe batter into the molds about 3/4 full.
Place pan in freezer for 10 minutes.
Preheat over to 375.
Bake madeleines until nicely browned (large madeleines ~13 min mini madeleines ~10 min).
Cool in pan for 5 min and then remove cookies and place on cooling rack.