Begin by melting the butter, brown sugar, and honey in a small saucepan over low heat. Stir occasionally with a silicone spatula to avoid burning until all ingredients are melted. Remove from the heat. We want the butter mixture to be warm, but not hot, when it is added to the madeleine batter.

Next, combine the granulated sugar, salt, flour, and baking powder in a large bowl and combine with a whisk.

Create a well in the middle of the dry ingredients and then add the eggs one at a time. Whisk after each addition until the egg is fully incorporated. When the last egg has been added and the mixture is smooth, slowly whisk in the butter mixture.

Add the lemon zest and lemon oil and whisk gently to combine. At this point, the lemon madeleine batter should fall off the whisk in ribbons.

Regardless of whether your madeleine pan is non-stick or not, you will still need to prepare it to make sure the little cakes can be removed without sticking. Brush the madeleine pan with butter. Refrigerate or freeze the pan to harden the butter and then remove the pan a few minutes before baking.

Use a spatula to place the lemon madeleine batter in a piping bad and cut a ½-inch opening straight across the tip of the bag.

Pipe the batter into each scalloped cavity of the madeleine pan until the cavity is ¾ full.

You could also spoon the batter into each cavity to achieve the same result.

Tip out the madeleines immediately and allow them to cool slightly on a wire rack.