- 1 1/2 cups flour
- 3 ½ Tbsp sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ¾ cup ricotta
- 3 large eggs
- 1 tsp Vanillapura Madagascar/rum vanilla extract
- 1 Tbsp lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 2 Tbsp butter (melted)
-Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
-In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
- Make a well in center of flour mixture and set aside.
-In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
-Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).
-Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
-Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
-Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
Kudos to cooking classy for recipe.
My son loves madaleines. He was introduced to them by the sweetest teacher getting his team ready for an academic decathlon. They were learning about art, particularly art found in the Louvre. To get them excited, she brought all kinds of Parisian confections. It worked! He remembered all the facts for the competition and fell in love with madaleines. It’s been years since then, but he’s still asking for them! These are the perfect cakey cookie. And the lemon and vanilla flavors go so well together. Add a little dusting of powdered sugar and they will be calling your name! Thank you Ms. Mueller for introducing madaleines to a bunch of 5th graders:).
- 2 eggs, plus one egg yolk
- 3/4 cup (5 ounces) granulated sugar
- 1 1/2 tsp of VanillaPura Madagascar/rum vanilla extract
- zest of half a lemon
- 1 teaspoon lemon juice
- 1 cup (5 ounces) all-purpose flour, sifted
- 1/4 teaspoon baking powder
- 10 tablespoons (5 ounces) melted butter
- 2 tablespoons powdered sugar
- Preheat the oven to 375 degrees and grease the wells of the madeleine pan with butter.
- In a medium bowl, beat eggs with an electric hand mixer until they are pale yellow and fluffy, about 2-3 minutes. Add sugar and blend. Add vanilla paste, lemon zest, and lemon juice and blend again.
- In a separate bowl, sift together flour and baking powder. Add the flour mixture to the batter and gently fold it in by hand.
- Slowly pour in the melted butter and fold the batter gently by hand until completely incorporated.
- Spoon the madeleine batter into each of the prepared wells, filling them 80-90 percent full. Or you can fill a piping bag with the batter and pipe them through a large tip into each well. Tap the pan on the countertop to settle the batter and release air bubbles.
- Bake at 375 degrees for 8-9 minutes or until edges are golden brown and tops of the cakes are just dry and springy to the touch.
- After cooling in the pan for 1-2 minutes, invert the pan and cool the madeleines on a cooling rack before dusting with powdered sugar if desired.
Kudos to the lovely little kitchen for sharing this recipe.
These little Vanilla Lemon Bars are not your go-to typical lemon bars. They are more like a snack cake. Two things I love…lemon…and vanilla! They are moist and sweet with a thin layer of glaze over the top. Just delicious and very simple to make. That yellow color is screaming sunshine and spring flowers. The perfect little sweet treat for a spring afternoon.
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 teaspoons VanillaPura Madagascar/vodka vanilla extract
- 1/4 cup freshly squeezed lemon juice (2–3 lemons)
- zest of one lemon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
FOR THE VANILLA GLAZE
- 1 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- zest of one lemon (optional)
- 1 tsp of VanillaPura extract
- 1 Tbsp of heavy cream
- Preheat the oven to 350 degrees. Spray a 9 by 13 inch baking dish with nonstick baking spray. Set aside.
- In the bowl of an electric mixer, cream butter and sugar together on medium speed. Add eggs one at a time, and mix until incorporated.
- Add vanilla bean paste, lemon juice, and lemon zest and mix.
- Add salt and flour and mix on low speed until just incorporated. Do not over mix. Pour the batter evenly into the pan, and bake for 28-30 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 15 minutes, and then pour glaze over the top and spread it evenly to the edges. Cool completely and then cut into bars. A plastic knife works very well! Store in an airtight container.
FOR THE GLAZE
- Add powdered sugar, lemon juice, lemon zest, vanilla bean paste, and heavy cream into a bowl and whisk together with a fork. Add water as needed to thin the glaze. It should be pourable. Pour and spread the glaze over the slightly cooled bars.
Thanks for sharing Julie @ lovely little kitchen