Preheat your oven to 375°F (190°C). Don’t forget to grease your madeleine pan with a little butter and dust it with flour. This helps the madeleines pop out easily once they're done baking.

In a small pot, melt the butter over low heat, and then set it aside to cool down for a bit.

In a big bowl, whisk together the eggs and sugar for about 3-4 minutes. You want the mixture to be light and fluffy. It’s okay if it takes a minute—just keep mixing!

Sift together the flour, baking powder, and salt in a separate bowl. Gently fold these dry ingredients into your egg mixture. Don’t over-mix; we want to keep things nice and airy!

Stir in the lemon zest for that fresh citrus kick, then slowly pour in the melted butter. Mix until everything is nicely combined.

Spoon the batter into your madeleine pan. Fill each mold about halfway—don’t go all the way to the top or they’ll overflow while baking.

Pop them into the oven and bake for 10-12 minutes. They should be golden on the edges, and a toothpick should come out clean when you poke them.

Once they’re done, let them cool for a few minutes in the pan, then flip them out onto a wire rack to finish cooling completely.

If you like, dust the madeleines with powdered sugar before serving. They look super fancy and taste even better!