1 and 1/2 tsp vanilla
1/4 tsp salt
1 tbsp lemon or orange zest*
2/3 c sugar
1 c flour
1/2 c butter, melted and cooled to room temperature
Beat eggs, vanilla, lemon juice, and salt on high for 10-15 minutes. Slowly add sugar and mix quickly. Fold in flour in 4 turns. Pour butter around the sides of the bowl and mix briefly. Pour into madeleine pans and bake at 375 for 12 minutes.
*lemon is the more traditional option here, but I love the way the orange zest perfumes up the cakes. Choose either, or do half lemon and half orange. Haven’t tried it with lime zest . . .
UPDATE: deliciously tropical with lime zest.