In a small bowl mix the flour, baking powder, and salt and set aside.
In a larger bowl whisk the sugar, eggs, lemon zest, and extract. Whisk until frothy and slightly thickened. Then, carefully fold in the dry ingredients, stirring just until the flour is incorporated. Lastly, stir in the cooled butter.
Cover the bowl with plastic wrap, pressing it down on the batter. Chill for at least 2 hours, or overnight.
Preheat the oven to 400°F. Remove the batter from the fridge and dollop it into the molds that have been lightly sprayed with cooking spray.
Bake them for 10 to 12 minutes, or until they are set and the edges are golden brown. Allow them to cool for a few minutes, then pop them out of the mold and allow them to cool completely on cooling racks.
Once they have cooled dust them liberally with confectioners’ sugar and enjoy!