Prepare the Batter:

• In a mixing bowl, whisk together the eggs and sugar until pale and fluffy (about 3-5 minutes).

Add Flavor:

• Stir in the vanilla extract and lemon zest to the egg mixture.

Mix Dry Ingredients:

• In a separate bowl, sift together the flour, baking powder, and salt.

Combine:

• Gradually fold the dry mixture into the egg mixture. Be gentle to avoid deflating the batter.

Incorporate Butter:

• Slowly fold in the melted and cooled butter until the batter is smooth and fully combined.

Chill:

• Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight).

Preheat Oven:

• Preheat your oven to 375°F (190°C). Grease the madeleine pan with butter and lightly dust with flour.

Fill Molds:

• Spoon the chilled batter into the molds, filling each about 3/4 full.

Bake:

• Bake for 8-10 minutes, or until the edges are golden and the centers spring back when lightly touched.

Cool and Serve:

• Allow the madeleines to cool in the pan for 2 minutes before transferring them to a wire rack. Dust with powdered sugar and serve warm or at room temperature.