In a mixer using the whisk attachment, place 3 eggs* and 200g sugar. Whisk until the mixture becomes quite pale and when you lift out the whisk it leaves ribbon-shaped marks in the batter.

Add the zest of 1 lemon, a little vanilla, and a pinch of salt, and whisk till blended

Add 70ml milk* and whisk till blended.

Mix together 280g flour with 6g baking powder, and slowly add to the bowl till well blended.

Add 150g butter*, softened and whisk till blended.

Transfer to a container and place in the fridge for an hour.

Butter and flour a madeleine mould and add spoonfuls of the batter. 

Bake at 180c for 12 minutes (or till golden). Makes 25-30 madeleines.

These taste best still warm from the oven. So best to keep the batter in the fridge (it’ll keep for a few days), until ready to use. 

* You can replace 1-2 of the egg yolks with extra whites, and replace the butter and milk with plant-based alternatives, for a healthier cake.