Lemon Cornmeal Madeleines

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Generously brush madeleine molds with some butter.
3. 3
   In a medium bowl, combine the flour, cornmeal, sugar, lemon zest, cream of tartar, baking soda and salt.
4. 4
   In another bowl, slightly beat the egg.
5. 5
   Whisk in the cream and vanilla, then add 2 tablespoons of the melted butter.
6. 6
   Add the cream mixture to the dry ingredients and mix just until blended.
7. 7
   Spoon the batter into the molds, filling them half way.
8. 8
   Bake for 10 to 12 minutes, or until the cakes spring back when pressed lightly.
9. 9
   cool briefly, then loosen with the point of a table knife and let cool on a rack.