• 6 tbsp. unsalted butter, plus 1 tbsp. for pan
• 3/4 c. all-purpose flour, plus more for pan
• 1/2 c. sugar
• 1/2 tsp. baking powder
• Pinch of salt
• Zest of 1 lemon
• 2 eggs, beaten
• 1 tsp. orange flower water, optional
• 1/2 tsp. vanilla
• Powdered sugar
Melt 6 tablespoons butter in saucepan over medium heat; set aside.
In medium bowl, whisk together flour, sugar, baking powder, salt and lemon zest.
In small bowl, combine beaten eggs with vanilla and orange flower water, if using. Stir egg mixture into dry ingredients until just blended.
Add melted butter and mix slowly but thoroughly until smooth. Cover with plastic wrap and chill for at least 1 hour and up to a day.
Melt remaining 1 tablespoon of butter and, with a small brush, coat the inside of each mold with butter. Dust lightly with flour.
Preheat oven to 400 degrees. Place oven rack in middle position. Fill each mold about half full with a generous spoonful of batter. Bake for 10 to 11 minutes or until cake springs back when gently pressed with a finger.
Over a clean cloth, rap the edge of the pan to release madeleines. Dust with powdered sugar and serve immediately.
Nutrition information per serving:
Calories 128 Fat 7 g Sodium 55 mg Carbohydrates 15 g Saturated fat 4 g Calcium 19 mg Protein 2 g Cholesterol 51 mg Dietary fiber 0 g Diabetic exchanges per serving: 1 bread/starch, 1 1/2 fat.