Mes beautés de citron!

It is of the most opportune occasion for a group game of croquet!

If I had it my way, I would be upstate enjoying a few rounds with my dear friends and picnicking in the lawn. The weather is spectacular for an early afternoon sit down with a sweating pitcher of luminous lemonade and a mosaic of effervescent edibles.

It is often hard to make an ethereal, bright, and appropriate cake for the summer months, unless of course you have decided after all these years to treat yourself to that exact confection.

That is correct!  I finally got the coveted pan and have begun my endeavor into the magical world of the Madeleine! A somewhat soft and supple, citrusy cake that I have always admired.

That scallop shape is just dazzling!

Madeleine

So, it has been madness here trying to concoct the right recipe and interesting ingredients to enhance the gentle cake. I tried out some exciting extracts like earl grey, almond, lavender, and rosewater, always pairing them with either lemon or orange for that needed bite. Be creative, do what you think sounds delicious.

And always remember to pair with a light libation. Whether it be fresh iced tea, cold brewed coffee, or in my case raspberry lemonade with just a few splashes of gin.

In all seriousness, I made the decision to get the ingenious Madeleine pan, so that I can make Madeleines all day for my best friend, Frannie. Love you girl!

I’d say Frannie and I are like Gin and the Summertime; best friends for life.

Lemon Madeleine

3/4 Cup AP Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

1/2 Cup Sugar

1 Large Lemon, zested

2 Jumbo Eggs

2 tsp. Almond Extract

6 Tbsp. butter, melted and cooled

Method

Put butter in small saucepan and melt under low heat. Set aside.

In a small bowl, sift together the flour, baking powder, and salt. Set aside.

In a medium bowl, using your fingers, mash together the zest and sugar. It is very reminiscent of the beach! After the zest and sugar have come together beat in the eggs one at a time. Whisk together for about 3 minutes. Add the almond extract (or whatever you decide to try out).

Using a spatula, fold in the dry ingredients. Once they are incorporated fold in the butter.

IMPORTANT!

These little guys like to chill out, so you need to put them in the fridge for at least an hour, three if you can stand it, and overnight if you drink too much gin and accidentally fall asleep (ideal).

After the great rest:

Pre-heat oven to 400 degrees. Butter your glorious Madeleine pan, fill 3/4 with batter and bake for 10-12 minutes until golden.

Makes 12

Yeah!

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