Our neighbor has 2 giant and very healthy lemon trees in his back yard. They were there when he bought the place and there are waaay too many lemons for just him. I mentioned I liked to bake with lemons…and I got gifted a bunch, so I’ll be making many lemon desserts over the next week or so.
Ingredients
- 4 eggs, brought to room temperature
- ½ cup sugar
- ¼ cup olive oil
- ¼ cup butter, brought to room temperature
- ¼ cup fresh lemon juice (about 1 lemon)
- 2 t vanilla
- 1 ½ cups flour
- 2 t baking powder
- Pinch of salt
- 1 T lemon zest (also about 1 lemon)
- Powdered sugar for dusting
Directions
Put the eggs and sugar into a bowl and mix until the sugar is pretty well dissolved.
Add in the olive oil, butter, lemon juice and vanilla and mix again until well combined.
Slowly add in the flour, mixing as you go, until it is just combined. Next, add in the baking powder and salt and mix until well combined. And finally add in the lemon zest and stir with a spoon until the zest is well distributed in the batter.
Refrigerate the bowl for about a half hour. I usually use this time to clean up (because I invariably make a bigger mess than I should).
After you’ve cleaned up, get your madeleine pan and brush with olive oil. Take your batter out of the fridge and portin it evenly among the 12 madeleine molds.
Bake at 350 for about 13-15 minutes, or until the edges turn a nice golden brown and the centers spring back when touched lightly.
Move the entire madeleine sheet to a wire rack to cool for a minute or two, then transfer the cookies to the rack to finish cooling.
When you’re ready to serve, lightly sprinkle with powdered sugar.
Makes about 30 delicious lemon madeleines!
Ugly Desserts 