In a small saucepan, melt the butter over low heat until it turns a light golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.

In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is pale and slightly thickened, about 5 minutes.

Gently fold in the sifted flour, baking powder, and salt using a spatula until incorporated, taking care not to overmix.

Stir in the lemon zest and honey, and then slowly drizzle the cooled butter into the batter, folding carefully until combined.

Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or overnight, to allow flavors to meld and batter to firm.

Preheat the oven to 190°C (375°F). Grease your madeleine molds with softened butter and dust with flour, tapping out the excess.

Fill each mold about three-quarters full with the batter and bake in the oven for 10-12 minutes until the edges are golden and a gentle dome forms in the center.

Immediately turn the madeleines onto a wire rack to cool, scalloped side up.