Begin by browning the butter. Place the butter in a medium saucepan over medium heat, letting it melt completely. Once melted, lower the heat and continue cooking the butter, stirring occasionally. After approximately 10 minutes, you’ll notice golden-brown solids forming and sinking to the bottom of the pan. The butter will take on a rich, nutty aroma. Take the pan off the heat and carefully pour the browned butter into a heatproof bowl, leaving behind any burnt bits. Allow it to cool to room temperature, but ensure it remains liquid for easy incorporation.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this dry mixture aside.

In a large mixing bowl, combine the eggs and sugar. Using a stand mixer fitted with the whisk attachment (or a hand mixer), beat the mixture on medium-high speed for about 7-8 minutes. The batter should become pale, thick, and creamy. You’ll know it’s ready when it drizzles from the whisk in a smooth, ribbon-like stream without clumping.

Gently fold the flour mixture into the egg and sugar batter in three separate additions. Use a soft spatula and take care to fold lightly, maintaining the airiness of the whipped eggs. Over-mixing at this stage will deflate the batter.

Once the flour is fully incorporated, slowly pour in the cooled browned butter, followed by the vanilla extract and lemon zest. Gently fold these ingredients into the batter until everything is well combined and smooth.

Cover the bowl with plastic wrap and refrigerate the batter for a minimum of 4 hours, or ideally 6-24 hours for the best rise. Chilling the batter is key to achieving the signature domed center of madeleines.

When ready to bake, preheat your oven to 375°F (190°C). Prepare your madeleine pan by generously greasing each mold with non-stick spray or brushing them with melted butter.

Scoop about 1 tablespoon of chilled batter into the center of each mold. Avoid spreading the batter it will naturally settle and fill the molds as it bakes.

Bake the madeleines for 10-12 minutes, or until the edges are golden brown and the centers have puffed up with a slight dome. They should spring back gently when touched.

Remove the pan from the oven and let the madeleines rest for 1-2 minutes. Carefully transfer them to a wire cooling rack to cool slightly. For an elegant finishing touch, dust the madeleines with powdered sugar and serve them warm.

Enjoy these delicate, golden treats fresh from the oven for the best texture and flavor.