• Heat oven to 350 degrees F. Grease your madeleine pan with butter or baking spray if it's NOT non-stick. Mix dry ingredients in a mixing bowl (flour, baking soda and baking powder). Set aside.
• In another mixing bowl, add sugar, vanilla extract and lemon zest and mix together with a rubber spatula. Add in eggs, one at a time and combine thoroughly with a whisk. Whisk in melted butter. Then, add lemon juice. Add yogurt and mix together thoroughly with spatula. In two batches, fold in flour mixture. Don't over mix. Allow the batter to sit for 5 to 10 minutes.
• Using a tablespoon measuring spoon, spoon batter into Madeleine pan cavities. Bake for 9 to 12 minutes. Flip over onto a baking rack and allow to cool for just a couple of minutes.

Meyer Lemon glaze (optional)

• While cookies are baking, make glaze - combine all ingredients into a medium mixing bowl and whisk until a glaze has formed. Add more milk if needed.
• Drip glaze over cookies with a spoon and serve immediately. If storing cookies, don't add glaze until ready to serve. Cookies are best when served right after baking.