Ingredients

2/3 cup flour

3/4 tsp. baking powder

1/2 tsp. salt

1/2 cup sugar

zest from one lemon

1 earl grey tea bag, cut open

2 large eggs, at room temperature

2 tsp. vanilla extract

6 tbsp. (3/4 stick) butter, melted and cooled plus a little extra for greasing the pan

Preparation

  1. In a small bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine sugar, lemon zest, and the contents from the earl grey tea bag until well mixed.
  2. Beat eggs into sugar for a full 3 minutes, or until the mixture is pale and smooth. Beat in vanilla.
  3. Gently fold flour mixture into the egg mixture. Finally, gently stir in cooled, melted butter.
  4. Place a sheet of plastic wrap on top of the mixture (not just over the bowl, make sure to press it down onto the madeleine batter) and refrigerate for at least 3 hours or up to 2 days.
  5. Once chilled appropriately, remove from fridge and preheat oven to 400 F. Butter and flour your madeleine pan, then fill each cavity with approx 2 tsp of batter.
  6. Bake at 400 F for 10-12 minutes or until golden. The madeleines should spring back when gently pressed with a finger.
  7. Remove from oven and gently tap out of pan and onto a cooling rack.