Ingredients - makes 16

100g unsalted butter
100g eggs (2)
100g caster or granulated sugar
Zest 1 organic lemon
25ml whole (full fat) milk
120g plain (all-purpose) flour, sifted
5g baking powder

Extra butter and flour for moulds
Icing (powdered) sugar for dusting

Method

Melt the butter, add the lemon zest and set aside to cool. Whisk together the eggs and sugar in a mixing bowl until light and fluffy. Stir in the milk. Fold in the flour and baking powder. Add the melted butter and mix until combined.

Chill the mixture in the fridge for a minimum of one hour. Butter and flour the madeleine mould (unless using silicone then lightly grease).

Pipe or spoon the mixture into the mould filling each madeleine 3/4 full. Preheat the oven to 190°C/375°F (fan oven) or 210°C/410°F (conventional oven). Bake the madeleines for 8-10 minutes until golden brown.

Dust with a little icing sugar and serve immediately.