2/3 cup (83 grams) all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
1/2 cup (100 grams) sugar
Zest of 1 lemon
1 vanilla bean
2 large eggs
1/2 teaspoons vanilla extract
6 tablespoons (85 grams)unsalted butter, melted and cooled
1: In a small bowl, combine the flour, baking powder, and salt. In a separate small bowl, combine the sugar, lemon zest, and vanilla beans. Use your fingers to rub the zest and beans into the sugar, releasing their aromatic oils.
2: In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar mixture with the eggs on medium high speed until pale and thick, about 3 minutes. Add the vanilla extract. Use a spatula to fold in the melted butter, and then the flour.
3: Cover and refrigerate batter for 3 hours.
4: Preheat oven to 400 degrees and grease and flour a madeleine pan.
5: Fill the shells of the madeleine pan with the chilled batter almost full. Bake until centers are puffed and edges are golden brown, 10-12 minutes. Let cool for a few minutes in the pan, then pop out onto a wire rack to cool completely.
6: Madeleines are best the day they are made, but may be stored for up to 2 days in an airtight container at room temperature.