Preheat oven to 350°F

With an electric mixer, beat 1 cup (1/2 lb) room temperature butter or margarine until fluffy

Gradually add 2 1/2 cups sifted powdered sugar

Add 4 eggs, one at a time, beating at high speed after each addition

Add 2 cups unsifted all-purpose flour and 1/4 tsp lemon extract. Mix thoroughly

Generously butter and flour-dust madeleine pan

Fill each cup with 1 1/2 tablespoon of batter

Bake for 20-25 minutes or until cakes are lightly browned

Remove from oven and immediately turn madeleines out of pan to cool

Store madeleines airtight at room temp up to 1 week, or freeze for longer storage

*Makes 3 dozens