These tiny French butter cakes, which require their very own special baking pan, are worthy of all the accolades that regularly come their way. Browned and crispy on the outside, soft and spongy in the middle, they’re a bit of a process to make, but oh so terribly worth it.
Lemon and poppy seed are a classic combo, and if you feel like drizzling a little glaze of icing sugar and lemon juice on top, please do. You may think that when you purchase your madeleine pan you won’t use it very much, but I assure you, such thoughts are nonsense.
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