Page 221 from David Lebovits's "The Sweet Life in Paris."
My book 'falls' open to this recipe, for I have made them more than once. The recipe is wonderful. Follow his mixing method, and definitely allow the batter to sit for 10 - 12 hours. This resting time allows the lemon flavor to permeate the batter.
Fresh from the oven, they have a slight crunch on the outside edge and are cakey inside. They are equally delicious glazed with the lemon glaze. And, to prevent excessive consumption, I freeze these baked beauties. They are quite good from the freezer.
In addition to the recipes, David has a way with words and is quite the storyteller. He relays every day life of an American in Paris. This is a must read for any American contemplating more than a weekend stay in Paris.