Flour – 1 ¾ cups
Baking Powder – 2 ½ tsp
Butter (soft) – 1 ¼ cups
Sugar – 1 ¾ cups
Lemon Extract – 1 tbsp
Eggs – 6
Milk – 2/3 cup
Vanilla Extract -1 tsp
Sift flour and baking powder together.
Cream butter, sugar, and lemon extract. Use paddle attachment on medium speed (about 5 minutes)
Combine eggs, milk, and vanilla extract.
Add bowl 3 to bowl 2 in two or three parts, fully incorporate after each addition.
On low speed add the sifted dry ingredients. Scrape down the sides with a spatula as needed to blend everything evenly.
Cover batter tightly with plastic and allow to rest overnight in refrigerator.
When ready to bake preheat oven to 400°F
Coat madeline pans with softened butter and a light dusting of flour.
Fill a pastry bag with cold batter, pipe into the madeline pans, fill ¾ full.
Bake at 400°F until edges are medium golden brown, about 10 minutes.
Remove from oven, let cool 2 minutes in the pan, then move madelines to a wire rack to cool fully. Store in an airtight container. Also keeps well in the freezer.
Enjoy these delightful treats on their own or dip in a little melted chocolate!