Lemon Verbena Madeleine

• 2 cups unsifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 2/3 cups granulated sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• Lemon verbena syrup (recipe follows)
• 1/3 cup lemon juice
• 1/3 cup sugar
• 3 tablespoons water
• 1 tablespoon minced fresh lemon verbena or lemon thyme

1. Preheat oven to 325 degrees F. with rack positioned in the center of the oven.
2. In a bowl, sift together flour, baking powder, salt, and set aside.
3. In a mixing bowl with an electric mixer fitted with a paddle (if available), beat butter until soft and fluffy.
4. Gradually add sugar and beat until very light and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the vanilla.
7. Gradually stir in the flour mixture and blend well.
8. Turn the batter into Madeleine pans that have been spread with a generous amount of softened butter and dusted with flour.
9. Use a spatula to scrape the batter into the pans and level off completely.
10. Clean the edges of the pan with a paper towel.
11. Bake in oven for about 10 to 15 minutes or until cake has risen and is golden on top, and a tester inserted in the center comes out clean.
12. Then slide a knife around the sides to loosen.
13. Tip out onto rack right side up.
14. Use a thin skewer to prick a hole in the top of each cake.
15. Pour 1 teaspoon of the warm syrup over each madeleine and allow it to cool.
16. Place madeleines in an air-tight container.
17. Combine all ingredients in a small saucepan and bring to a boil until sugar dissolves.
18. Remove from the heat and let mixture steep for 20 minutes.
19. Strain syrup to remove lemon verbena.

cake flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla, lemon verbena syrup, lemon juice, sugar, water, lemon verbena

Taken from www.foodnetwork.com/recipes/lemon-verbena-madeleine.html (may not work)