¾ cup / 100g all-purpose flour, plus extra for dusting
1 teaspoon baking powder
3 ½ ounces (scant 1 stick / 100g) unsalted butter, melted and slightly cooled, plus extra for greasing
Body
Put the eggs and the sugar in a large bowl, and using an electric mixer, beat until thick and pale, about 6 to 8 minutes.
Put the flour and baking powder in a separate bowl and beat together to combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter.
Pour the butter mixture into the batter and gently fold together to combine.
Press a sheet of plastic wrap onto the surface of the batter, then put it in the refrigerator to chill for at least 3 hours before baking. (The mixture can be chilled for up to two days at this stage.)
To make the lemon glaze, put the lemon juice, zest, and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Press a piece of plastic wrap onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
An hour before baking, grease a 12-hole madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
Preheat the oven to 425°F.
When you are ready to bake, spoon the batter into the madeleine molds. You don’t need to spread it out, as this will happen as the madeleines bake.
Bake for 8 to 10 minutes until the edges have started to brown.
Remove from the oven and immediately turn out onto a wire rack. Let cool for 10 minutes
