April is a happy month. I was born in April and so was my dad. So, I thought I’d share with you a recipe for a happy little cake that always makes me smile. Madeleines are just plain yummy and light enough for spring. I love these warm out of the oven alone or with tea. You definitely need the special madeleine pan to bake them in but they are worth it.

This recipe comes from one of my favorite cookbooks that I’ve mentioned before, “Baking From My Home to Yours,” by Dorie Greenspan. I will again repeat how much you need to buy this book if you are remotely interested in baking or making things that taste oh so yummy. Here’s the recipe.

2/3 cup all purpose four
3/4 tsp baking powder
Pinch of salt
1/2 cup of sugar
grated zest of one lemon
2 large eggs at room temperature
2 tsps vanilla
6 tbsp of butter,  melted and cooled.

Mix together the first three ingredients.

Mix together the zest and the sugar in a bowl using your fingers until you get a wonderful aroma of lemon. Greenspan says to do this anytime using zest in a recipe and I heartily agree. It really adds a nice dimension to the sugar.

Put the sugar and the eggs in a stand mixer bowl with the whisk attachment and beat on medium high until pale and light — 3 minutes or so. Beat in the vanilla

Lightly fold in the flour until incorporated and then fold in the butter. Put plastic wrap on top of the mixture surface and refrigerate for 3 hours. This helps give it air and crumb structure.

Heat the oven to 400F. Butter and flour the molds or if using a nonstick pan,  spray with Pam.  Spoon the batter into the molds filling them up.  Bake for 11 to 13 minutes until golden and they spring back when you touch them. Rap the edge of the pan on the counter to release the madeleines and use a butter knife to release the stubborn ones.

Let them cool on a rack. Sprinkle with powdered sugar right before serving.  They don’t keep well after the day they are made but they never make it longer than a few minutes in my house.

Yum Yum.

Happy April!