Sift the flour,
baking powder, and salt into a medium bowl. Beat
the eggs, honey, and granulated sugar in a large
bowl with an electric mixer at high speed until pale
and thick.
Use a large rubber spatula to fold in
the dry ingredients, lemon zest and juice, and
vanilla, followed by the butter.
Refrigerate for
30 minutes. Let rest at room temperature for 15
minutes.
Preheat the oven to 375°F/190°C/gas 5. Butter a madeleine pan (for 12 madeleines). Spoon
the batter into the prepared pan.
Bake for 10-12
minutes, or until golden brown and springy to the
touch. Cool the madeleines in the pan for 15
minutes.
Transfer to racks and let cool
completely. Dust with confectioners' sugar just
before serving.