Grease madeleine tins and set in the freezer. Heat the oven 400 degrees F/200 degrees C.
Sift together the flour and baking powder.
In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.
Recipe courtesy of Laura Calder