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1
Butter and flour a madeleine pan with 12 cavities.
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2
In a small bowl, combine the flour and baking powder.
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3
Set aside.
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4
In the bowl of an electric mixer, whisk the eggs by hand.
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5
Whisk in the sugar in a stream.
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6
Whisk in the lemon zest and vanilla.
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7
Place the bowl on the mixer fitted with the whisk attachment and whip the mixture on medium-high speed until it is light and fluffy, about 2 to 3 minutes.
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8
Remove the bowl from the mixer and fold in the flour mixture.
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9
After the flour has been absorbed, fold in the butter.
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10
Cover the bowl and chill 3 hours or overnight (this helps them develop the characteristic humps on their undersides, but you can proceed immediately to the baking if you dont mind them being flat).
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11
When you are ready to bake, preheat the oven to 400 degrees.
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12
Use a spoon to fill each cavity of the pan about 3/4 full.
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13
Bake the madeleines until they are light golden and feel firm when pressed with a fingertip, about 10 to 12 minutes.
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14
Invert the pan onto a work surface and gently bang one of the sides of the pan to help the madeleines fall out, then transfer them to a rack, grooved side up, to cool completely.
