Classic French Madeleines

• 1 1/2 sticks unsalted butter 3/4 cups, melted, plus additional for greasing your pan
• 1 1/2 cups cake flour sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 2 egg yolks
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon sour cream
• 2 1/2 tablespoons grated lemon zest freshly
• 2 tablespoons fresh lemon juice 2 to 3 lemons total

1. Before you begin: Preheat oven to 350 degrees. Grease your madeleine pan using melted butter. Set aside.
2. Grate your lemon zest. I like a lot of lemon flavor but you can adjust the amount of zest based on your preference. To grate my lemon I use a nifty citrus grater by Microplane that I picked up at Williams-Sonoma. Tip: You can do this step in advance. Just refrigerate your zest in an airtight storage container until you're ready to use.
3. Put your eggs, sugar, vanilla and lemon zest to a bowl and mix on high speed using an electric mixer for 4-5 minutes until thickened and smooth. If you are using a hand mixer, mix for about 6 minutes. Next, mix in the butter, about 1 minute.
4. Fold in the flour using a spatula, then let the batter rest approximately 20 minutes.
5. Spoon batter into greased pan filling each mold approx 3/4 full. Bake for 7-10 minutes, rotating once halfway through baking. Madeleines are done when tester inserted in center comes out clean and edges are golden. Invert madeleines onto wire rack and let cool.
6. Dust with confectioners sugar and enjoy!

butter, cake flour, baking powder, coarse salt, egg yolks, sugar, vanilla, sour cream, lemon zest freshly, lemon juice

Taken from www.yummly.com/recipe/Classic-French-Madeleines-757674 (may not work)