1/2 cup unsalted butter, melted

1 cup all-purpose flour

1/2 cup granulated sugar

2 large eggs

1 tablespoon lemon zest

1/4 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon baking powder

Pinch of salt

For the glaze:

1/2 cup powdered sugar

2 tablespoons lemon juice

Preheat the oven to 375°F (190°C) and grease and flour a madeleine pan.
In a large bowl, whisk eggs and sugar together until thick and pale.
Add the melted butter, lemon zest, milk, and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Gently fold the dry ingredients into the wet ingredients until just combined.
Spoon the batter into the madeleine pan, filling each mold 3/4 full.
Bake for 10-12 minutes, or until golden brown and a toothpick comes out clean.
Let the madeleines cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
While cooling, whisk powdered sugar and lemon juice to make the glaze.
Once madeleines are cool, drizzle the glaze over the top and let it set for a few minutes before serving.

You can substitute lemon juice with other citrus juices like orange or lime for a different flavor.

For added flavor, fresh herbs like thyme or rosemary can be mixed into the batter.

To make them more indulgent, dip the madeleines in melted chocolate after glazing.

Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.