Lemon and bergamot madeleines

Ingredients

• two thirds cup AP flour
• 1 teaspoon baking powder
• pinch of flaky salt
• one third cup sugar
• zest of one lemon (reserve lemon juice for icing)
• 2 large eggs, at room temperature
• 1 tablespoon of bergamot jam (you can use bergamot syrup or an infusion, if jam is not available)
• 1 teaspoon vanilla extract
• 1 stick unsalted butter, melted (make sure it is still warm when you whisk it in!)
• 2 tablespoons cream

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