Yield: 20 cakes
2/3 cup cake flour
1/2 teaspoon baking powder
1/3 cup granulated sugar
2 large eggs
1/4 cup heavy cream
1/2 stick unsalted butter
1 tablespoon lemon zest
1 tablespoon lemon juice
In a large bowl, whisk together the cake flour, baking powder and granulated sugar. Stir in the eggs.
In a heat-proof cup, microwave the heavy cream and unsalted butter together until the butter melts, for about 1 minute. Add to the batter and mix well.
Stir in the lemon zest and lemon juice.
Let the batter sit for 30 minutes.
Preheat oven to 350F.
Grease 20 molds (madeleine and/or muffin pans) with butter or non-stick baking spray. Transfer the batter to the molds evenly and bake in the oven for 18 minutes or until the edges of the cakes are golden.