Madeleines

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, use your fingers to rub the sugar and lemon zest together until the sugar is moist and fragrant.
3. Add the eggs to the sugar mixture and beat on medium high speed until pale, thick, and light (2-3 minutes). Beat in the vanilla extract.
4. Using a rubber spatula, gently fold the flour mixture into the egg mixture. Once combined, fold in the butter.
5. Press a piece of plastic wrap directly onto the surface of the batter and refrigerate for at least 3 hours and up to 2 days.
6. Preheat the oven to 400 F. Grease the madeleine pan and spoon the batter into the pan, filling each one almost to the top.
7. Bake for 10-12 minutes or until golden and the tops spring back when touched.
8. Remove the pan from the oven and gently tap over a wire rack to release the madeleines.
9. Let cool until just warm or room temperature. Just before serving, dust madeleines with powdered sugar. Madeleines are best eaten the same day they are made.