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

This step ensures a smooth batter and prevents lumps from forming.

In a large mixing bowl, whisk together the eggs and sugar for 3-4 minutes until the mixture becomes pale and fluffy.

Using a hand mixer or stand mixer makes this step easier and helps incorporate air, giving the madeleines their signature airy texture.

Stir in the vanilla extract and lemon zest (if using) for a fragrant, delicate flavor.

Slowly pour in the heavy cream, mixing until fully combined.

Gently fold in the melted and slightly cooled butter to ensure a rich, buttery crumb.

With a spatula, carefully fold the dry ingredients into the wet mixture. Avoid overmixing, as this can result in dense cookies instead of the light, fluffy texture we want.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (overnight for the best results).

This step helps develop the flavors and ensures the batter is firm enough to create the classic madeleine hump.

Preheat your oven to 375°F (190°C).

Lightly grease and flour the madeleine pan, ensuring the cookies don’t stick while baking.

Spoon or pipe the batter into each mold, filling them about ¾ full.

Bake for 10-12 minutes, or until the edges turn golden brown and the centers spring back when lightly touched.

Allow the madeleines to rest in the pan for 2 minutes before moving them to a wire rack to cool fully.

For an extra special touch, dust them with powdered sugar or dip them in melted chocolate.