80g caster sugar (100g if not planning to use icing)
flat tsp baking powder
For the icing
Juice of 1 small lemon
8 heaped tbs icing sugar
Prep the ingredients: melt the butter, sift the flour and mix with the baking powder, zest the lemon and squeeze the lemon juice.
In a large bowl, whisk the eggs and sugar for a few minutes until pale and thickened. Fold in half the flour with a spatula, then the other half. Fold in the lemon juice and zest. Fold in the butter, a little at time. Put the batter in the fridge for half an hour.
Grease the madeleine tin with butter, sprinkle with a little flour to coat and shake off the excess. Put the tin in the fridge.
Preheat the oven to 200°C. Spoon the batter into the tray – fill to ¾ full only, you can bake another batch later if you have any leftover batter. Bake for 8 to 10 minutes.
Prepare the icing by mixing all ingredients with a spoon.
Take the madeleines out of the tray and onto a cooling rack. Brush on the icing onto the scalloped side while still warm.