Zesty Spanish Olive Oil Madeleines

In a large bowl, whisk together the 2 large eggs, 1/2 cup granulated sugar, and 1 teaspoon lemon zest until light and fluffy, about 3-4 minutes.

In a separate bowl, combine the 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

Gently fold the dry ingredients into the egg mixture until just combined, being careful not to overmix.

Slowly drizzle in the 1/4 cup extra virgin olive oil and 2 tablespoons milk, folding until fully incorporated and the batter is smooth.

Cover the bowl and refrigerate the batter for at least 30 minutes to allow it to chill and firm up.

Lightly grease and flour a madeleine pan. Spoon about 1 tablespoon of batter into each mold.

Bake at 375°F/190°C for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.

Carefully remove the madeleines from the pan and let them cool completely on a wire rack.