In a small pan, whisk together flour, salt and baking powder. Keep aside/

Melt the butter in the microwave or on stovetop, I like to brown my butter for Madeleine, as it adds a slight nutty flavour to it, but you can stop just when melted. We don't want the butter to go cold, so keep it warm in the microwave. Adding the warm butter gives the Madeleine a nice hump.

In the bowl of your electric mixer, beat the eggs and sugar till thick, pale and fluffy. This will take about 4-5 minutes. Beat in the vanilla extract and the lemon zest.

Now gently, while taking care not to deflate the air in the egg mixture, add the flour mixture in three parts using a spatula.

Take 1 cup of this batter and fold into the melted butter, again very gently so not to deflate the batter. Fold in the rest of the batter.

Cover this mixture and refrigerate for an hour, chilling the batter helps Madeleine to keep shape and have a better hump and pronounced lines

Pre heat the oven to 190 C and grease and dust the Madeleine pan. Drop a heaped tbsp of batter in the center of each mould, do not spread the batter as the dropping will again help in the creation of the hump.

Bake for 8- 11mins, until the edges are golden brown and the middle springs back when lightly touched. Remove from the oven and tap the pan a couple of times on the counter when hot to release the Madeleines.

Let it cool for 15 mins, in the meanwhile whisk together lemon juice and caster sugar together till the sugar is dissolved. Once the Madeleines are warm, dip them in the lemon syrup and serve immediately. You can also coat them with cinnamon sugar if you want.