Ingredients:

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/2 cup (113 g) unsalted butter, melted and cooled
  • 1 ½ cups (180 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • 1 cup (250 ml) heavy cream (for the filling)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Grease the madeleine pan with butter and flour.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, whisk eggs and sugar until light and fluffy.
  5. Mix in vanilla extract and lemon zest.
  6. Fold in the flour mixture, then gently incorporate the melted butter.
  7. Spoon batter into the pan and bake for 10-12 minutes or until golden.
  8. Cool on a rack.
  9. Preheat the oven to 350°F (175°C) for the cream cake.
  10. Grease and flour the cake pan.
  11. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  12. Cream the butter and sugar in a separate bowl until fluffy.
  13. Beat in eggs and vanilla extract.
  14. Alternate adding the flour mixture and buttermilk, starting and ending with the flour.
  15. Pour into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
  16. Let it cool on a rack.
  17. Slice the cooled cake horizontally in half.
  18. Whip heavy cream until stiff peaks form.
  19. Spread cream between the cake layers and on top.
  20. Decorate with Madeleines on top and serve.