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1
To make Madeleines: Preheat oven to 325 degrees F. and spray Madeleine pan generously butter and flour a Madeleine pan (preferably non-stick), knocking out excess flour.
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2
In a bowl sift the flour, baking powder, salt, and zest together.
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3
In another bowl with an electric mixer beat together butter, lemon juice, and sugar until mixture is light and fluffy.
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4
Add the lemon zest.
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5
Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.
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6
Spoon some of the batter into prepared Madeleine molds, filling the mold 3/4 full.
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7
Using both hands, pick up the Madeleine tray and lightly tap against the table to spread the batter evenly.
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8
This will eliminate any air pockets and ensure that molds are not overfilled.
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9
Bake Madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden.
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10
Loosen edges and transfer Madeleines to a rack set over a baking dish.
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11
Make more Madeleines in pan, cleaned and freshly sprayed.
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12
To make lemon syrup: While first batch of madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.
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13
Brush warm madeleines with some of hot syrup and repeat with remaining madeleines as they are baked, keeping syrup warm.
