Whisk together 3 eggs with 200g sugar util the batter becomes very light (in texture and colour). A kitchen aid is good for this!

Add the zest of a lemon, a pinch of salt, and ¼ tsp vanilla and mix to incorporate. Add 70ml milk and mix again.

Gently stir in 280g flour mixed with 6g (2 tsp) baking powder, ensuring no lumps remain.

Finally, stir in 150g unsalted butter (softened).

Pour into a storage container and let rest in the fridge for an hour.

Butter and flour a madeleine mold and using two small spoons, half fill with the batter.

Bake in the oven at 180c for 14-15 minutes, till golden

The batter will keep in the fridge for a few days. It’s best to eat madeleines fresh from the oven, when they are at their most fragrant.