• Gather all your ingredients so you have everything close at hand on the counter or table.

Prepare Your Ingredients

• Using a fine edge zester, grate 2 teaspoons lemon zest. Cut lemons in half and squeeze out 1/3 cup of juice from them. You'll need 1-2 large lemons for this. Set aside until ready to use.
• Melt 1/4 cup butter in a glass bowl in the microwave and allow to cool.

Prepare the Batter

• In a small bowl, combine 2/3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Whisk to incorporate.
• Using a large mixing bowl, combine 1 large egg, 6 tablespoons granulated sugar, 2 teaspoons freshly squeezed lemon juice, lemon zest, and 1 teaspoon vanilla extract. Mix on high speed until light and creamy, about 4-5 minutes.
• Gradually add the flour to the egg mixture, beating to incorporate. Drizzle the melted butter into the batter and mix on low speed until everything comes together in a nice dough.
• Place in a bowl and cover. Refrigerate for 12-24 hours. Cover any remaining melted butter for use later. Cover remaining lemon juice and refrigerate for use later.

Bake the Madeleines

• When time to bake, preheat oven to 350℉. Melt 2 tablespoons butter in microwave. Using a pastry brush, spread melted butter over the wells of the Madeleine pan.
• Spoon about a tablespoon of batter into the center of each well.

  (There is no need to spread the batter to the edges of the scalloped wells, as it will spread as it bakes. Just plop a small mound into the center of each well.)
• Bake in preheated oven for 11-13 minutes until edges are golden brown. Allow to cool in pan for 5 minutes. Transfer cakes to a wire rack to cool.

Make the Lemon Glaze

• To prepare the lemon glaze, in a small mixing bowl, combine 1 1/2 cups powdered sugar and 1/4 cup freshly squeezed lemon juice. Whisk together until it becomes smooth and creamy.
• Dip the tops of the Madeleines in the glaze and return to the wire rack to set. (Or carefully brush glaze on with a pastry brush.) Allow to set for 2 hours before serving. You may store the little cakes in an airtight container at room temperature until ready to serve.
• This recipe will make 16 bite-sized sponge cakes.