Grease the madeleine mold – Lightly brush each cavity with melted butter and dust with flour to prevent sticking.

Preheat your oven to 375°F (190°C) – A properly heated oven is key to achieving that classic hump on your madeleines.

In a large bowl, beat the eggs and granulated sugar together using a whisk or an electric mixer on medium-high speed until the mixture is pale, thick, and fluffy (about 3–4 minutes).

This step is crucial for incorporating air into the batter, giving the madeleines their signature light texture.

Stir in the vanilla extract and lemon zest (or almond extract) for an extra depth of flavor.

Gradually mix in the heavy cream, which adds a subtle richness.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Sift the dry ingredients into the egg mixture to prevent lumps.

Using a spatula, gently fold the flour mixture into the batter, being careful not to deflate the air you incorporated earlier.

Slowly pour in the melted (and slightly cooled) butter, folding gently until fully combined.

The butter gives the madeleines their signature moist, buttery crumb while keeping them light.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).

Chilling helps develop flavor and ensures the batter firms up, which is essential for forming the iconic madeleine hump when baked.

Spoon or pipe the chilled batter into the prepared madeleine mold, filling each cavity about ¾ full.

Bake for 9–11 minutes, or until the edges are golden brown and the centers spring back when lightly touched.

Let the madeleines cool in the pan for 2 minutes, then carefully transfer them to a wire rack to cool completely.

Dust with powdered sugar for an elegant touch, or dip in melted chocolate for extra indulgence.