1. Sift together the cake flour and baking powder to get rid of any lumps.
2. In a mixing bowl, slightly beat to combine eggs and sugar. (do not over whipped the eggs)
3. Add honey and lemon zest， followed by the lemon juice and mix well.。
4. Gently fold in flour mixture, mix well. Then, pour the melted butter into batter and mix well . (preferably to be poured in while butter is still warm). Chill the batter for at least an hour. 5. Remove batter from the refrigerator, leave it for a moment until the batter is restored to a flow-able state. 6. Spoon the batter into piping bag, and pipe the batter into madeleine mould until 90% full. ( I used the non-stick mould otherwise you have to grease the mould with butter and lightly dust with flour, shaking off the excess flour. ) 7. Bake in preheated oven for 170C for 13-15 minues, keeping an eye on them. Once they look golden on top, remove from oven and remove the cakes from the mould and allow to cool on wire rack.