Melt unsalted butter on low heat and let it cool completely. Add melted butter to a wide bowl. Powder granulated sugar in a mixer grinder and add to the melted butter.
Beat melted butter and powdered sugar until it forms smooth and creamy mixture.
To it add milk, lemon zest and vanilla extract and gently mix the milk mixture with a spatula.
Sieve all-purpose flour, baking powder, baking soda and salt together to the milk mixture.
Mix the flour mixture either in a spatula or in an electric beater. Make sure not to overbeat the flour mixture in the electric beater. I used an electric beater for mixing and, whipping takes only 30 seconds. The consistency has to be like perfect cake batter.
Grease the mould with melted butter and dust with all-purpose flour. I find greasing and dusting the mould is necessary. We want to avoid any chance of sticking. Then with a teaspoon, fill each cavity only three fourth as shown in the picture. Now, cover the leftover batter and chill it for 15 to 20 minutes only. Try not to chill more than 30 minutes as the batter will begin to solidify.
Preheat oven to 170* C and bake for 14 to 15 minutes. Every oven is different. Have an eye after 12 minutes and make sure not to open the oven door before 10 minutes as it makes the cake-like cookies flat. Cool the mould and invert onto the counter. Transfer the warm Madeleines to a wire rack to cool. That’s it! French Madeleines without egg is ready to devour with