In the mixer bowl, whisk the eggs with the sugar.
Add the entire can of almond filling and mix well.
Add the flour and baking powder, which have been sifted beforehand, alternating with the milk. Mix well.
Add the melted butter, then the lemon zest and vanilla seeds, and mix well.
Cover the bowl with plastic wrap and refrigerate for 10 to 12 hours.

Butter and flour the madeleine molds if they are metal, if they are silicone, butter them even if they are non-stick.
Put the preparation in a piping bag and fill the molds.

Baking: Preheat the oven to 420 F (215 C).
Bake the madeleines for 13 minutes. Unmold as soon as they come out of the oven and let them cool on a rack.
The madeleines can be stored for 3 to 4 weeks in an airtight container.