A French classic immortalized, according to culinary legend, by Marcel Proust.
Many recipes call for cake flour.
There are madeleine molds available. They produce the traditional shell shape. You may substitute small muffin and mini Bundt molds or tartelette pans. Note that the batter must rest 30 minutes before baking. In a mixing bowl, whisk, at high speed, the eggs, egg yolk, sugar, vanilla and lemon zest until pale mixture forms.