Madeleines

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1.3 cups cake flour sifted (not self-rising; sift before measuring)
• 3 large eggs 
• 0.7 cup granulated sugar 
• 2 teaspoons lemon zest fresh finely grated
• 0.3 teaspoon salt 
• 0.8 cup butter unsalted cooled melted for brushing molds
• 1 teaspoon vanilla 

Equipment

• bowl
• oven
• blender
• hand mixer

Directions

1. Set oven racks in upper and lower thirds of oven and preheat oven to 350°F.
2. Brush molds with some melted butter.
3. Sift together flour, baking powder, and salt.
4. Beat eggs in a large bowl with an electric mixer at high speed until light and foamy, about 30 seconds with a standing mixer or 1 minute with a handheld, then beat in vanilla. Gradually add granulated sugar, beating constantly at high speed, and continue to beat until mixture is tripled in volume, about 3 minutes with standing mixer or 5 minutes with handheld.
5. Sift flour mixture in 3 or 4 batches over egg, folding in each batch until just combined. Then fold in zest and 3/4 cup melted butter.
6. Spoon a rounded tablespoon of batter into each mold (they will be about two-thirds full) and bake in upper and lower thirds of oven (2 pans will fit on 1 rack), switching position of pans halfway through baking, until golden around edges and a tester inserted in centers comes out clean, 10 to 12 minutes total.
7. Invert madeleines onto a rack and dust scalloped sides with confectioners sugar.