1 cup all-purpose flour
1 teaspoon baking powder
4 eggs, room temperature
2/3 cup sugar
Grated zest of 1 lemon
1/2 cup butter, melted and cooled slightly Icing sugar, to dust
Butter Madeleine mold; set aside.
In medium bowl, sift our and baking powder. In another bowl, whisk together eggs with sugar until light and fluffy, about 4 minutes; stir in lemon zest. Fold flour mixture into egg mixture and drizzle melted butter over batter; stir gently. cover and chill batter in refrigerator for 1 hour.
Preheat oven to 375°F. Spoon batter into mold shapes, three-quarters full; do not spread. Bake cakes for 10 minutes, or until edges are lightly golden. Invert pan and tap out cakes; cool on wire rack. Repeat with remaining batter. Dust with icing sugar to serve.