Preheat your oven to 170°C and generously grease a madeleine tin.

Using an electric mixer, beat the butter and the sugar (from the kit) on high speed until pale and creamy. While mixing at a lower speed, add the eggs one at a time, making sure that each egg is well combined into the mixture before you add the next one. Mix through the ground almonds and lemon zest. Add the cake mix and milk, bit by bit, alternating between the two, and mix to form a smooth batter.

Divide the batter between the shell moulds, taking care to only half fill them. Bake small madeleines for 7 minutes and medium madeleines for 12 minutes.

Loosen the madeleines from the shell moulds while they are still warm and leave to cool on a wire rack. Dust with icing sugar when you’re ready to serve.