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1
Melt the butter. Using 2 tablespoons of the butter, generously brush the madeleine molds, carefully coating all the ridges, letting a bit of butter pool in the bottom of each mold. Set the pans aside. Set aside the remaining melted butter.
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2
Put the eggs, sugar, lemon zest, honey, and vanilla in the in the mixing bowl of your KitchenAid(R) Stand Mixer. Attach the flat beater. Mix on medium speed until well combined, about 1 minute.
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3
Attach the KitchenAid(R) Sifter + Scale Attachment to your mixer. Close the ingredient valve and weigh the flour, baking powder, poppy seeds, and salt, taring the scale between ingredients.
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4
With the mixer on medium-low speed, open the ingredient valve, and sift in the flour mixture. At the same time, slowly pour the melted butter into batter. Be careful not to over mix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl.
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5
Transfer the batter to a covered container and refrigerate for 2 to 3 hours before baking.
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6
Position an oven rack in the center of the oven and preheat the oven to 400u00b0F/200u00b0C/gas 6.
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7
Use a one-tablespoon measure to scoop a slightly rounded spoonful of batter into each madeleine cup. Bake the madeleines until they crown at the center and are deeply golden brown at the edges, about 12 minutes. For even baking, at the midpoint, rotate the pans from front to back. Let the cakes cool in the pans for 3 minutes, and then use a table knife or small offset spatula to loosen the madeleines. Place them ridged-side up on a cooling rack. Serve warm. The madeleines are best when served on the day they are baked. Though not as moist, the madeleines will keep for two days in a covered container.
