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1
Preheat oven to 325 degrees F. with rack positioned in the center of the oven.
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2
In a bowl, sift together flour, baking powder, salt, and set aside.
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3
In a mixing bowl with an electric mixer fitted with a paddle (if available), beat butter until soft and fluffy.
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4
Gradually add sugar and beat until very light and creamy.
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5
Add the eggs, one at a time, beating well after each addition.
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6
Beat in the vanilla.
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7
Gradually stir in the flour mixture and blend well.
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8
Turn the batter into Madeleine pans that have been spread with a generous amount of softened butter and dusted with flour.
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9
Use a spatula to scrape the batter into the pans and level off completely.
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10
Clean the edges of the pan with a paper towel.
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11
Bake in oven for about 10 to 15 minutes or until cake has risen and is golden on top, and a tester inserted in the center comes out clean.
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12
Then slide a knife around the sides to loosen.
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13
Tip out onto rack right side up.
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14
Use a thin skewer to prick a hole in the top of each cake.
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15
Pour 1 teaspoon of the warm syrup over each madeleine and allow it to cool.
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16
Place madeleines in an air-tight container.
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17
Combine all ingredients in a small saucepan and bring to a boil until sugar dissolves.
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18
Remove from the heat and let mixture steep for 20 minutes.
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19
Strain syrup to remove lemon verbena.
