Step 1

Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.

Step 2

Melt butter and let cool to room temperature.

Step 3

In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.

Step 4

Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

Step 5

Sift flour into egg mixture 1/3 at a time, gently folding after each addition.

Step 6

Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.

Step 7

Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Step 8

Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

Step 9

Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.