It was fun to use my madeleine pan again. The last time I made orange blossom ones and this time I chose lemon. These little cakes turned out light and full of sunny citrus flavor. I combined lemon juice, lemon zest and lemon extract. When I mixed in the butter, it was not room temperature and the batter had a slightly curdled look. But when I baked them, they turned out fine. I had a hard time figuring out what to do with the tops of them. I considered glazing them with lemon icing, dipping them in white chocolate, and dusting with powdered sugar. In the end, I just went with the classic powdered sugar which still showed off the shell shape and was not sticky or hard to stack.
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