In a medium bowl, whisk together the flour, baking powder (½ tsp), and salt (¼ tsp).

Melt the butter in a small saucepan or microwave-safe bowl. Let it cool slightly.

Butter is completely melted but not browned

In a large bowl, beat the sugar and eggs (2 large) together until pale and slightly thickened.

Add the vanilla extract (1 tsp) and lemon zest (1 tsp) to the egg mixture and mix well.

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

No streaks of flour remain

Slowly drizzle the melted butter into the batter, folding gently until fully incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

Preheat oven to 400°F (200°C). Grease and flour a madeleine pan.

Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.

Bake for 12-15 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched.

Edges are golden brown, signature hump has formed • Buttery aroma fills the kitchen

Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Dust with powdered sugar (¼ cups) before serving, if desired.