2 free-range eggs
100g caster sugar
100g plain flour, plus extra for dusting
1 lemon, juice and zest
1/2 teaspoon baking powder
100g butter, melted and cooled slightly, plus extra for greasing
Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
Whisk together the eggs and the sugar in a bowl until frothy.
Lightly whisk in the remaining ingredients.
Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through.
Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.