Sift together the flour, baking powder and salt and set aside.
In a mixer fitted with a whisk attachment add the sugar and orange zest and mix on the lowest setting until the sugar and zest are well combined and the sugar begins to take on an orange hue.
Add the eggs and whisk until the sugar is dissolved and the mixture becomes light and fluffy.
Switch the mixer to it’s lowest setting and gently add the flour and vanilla extract and mix until just combined.
Add the melted butter and orange juice and mix until just combined.
Cover the bowl with cling film and refrigerate for 1 to 2 hours.
Preheat the oven to 180 degrees Celsius (355 Fahrenheit).
Grease and flour your madeleine pan and 2/3 fill with the batter and bake for 8 to 10 minutes or until cooked.
To serve you may like to dust with icing sugar.