Add eggs and sugar to a large bowl. Beat together with a whisk until the mixture is pale yellow in color. Whisk in zest and extract.

In a separate medium bowl, whisk together flour, baking powder and salt. Add dry ingredients to the wet ingredients, stirring until combined. Stir in melted butter until combined.

Cover with plastic wrap and refrigerate for at least one hour, up to overnight.

When ready to bake, preheat oven to 350 degrees F.

Brush a USA PAN Madeleine pan lightly with nonstick spray.

Add 1 Tbsp batter to each Madeleine well. Don’t worry about spreading it, it will spread as it cooks. Just add the Tbsp to the deepest part of each cookie well.

Bake for 8 minutes, or until the edges are golden brown and the centers bounce back when you lightly press them with your finger. 

Cool in the pan for a few minutes before removing to cool completely on wire racks before dusting with powdered sugar.