Sift flour: Sift the flour and baking powder into a bowl.

Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it's foamy (or 1 minute on speed 6 with handheld beater).

Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.

Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.

Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).

Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).

Preheat oven to 200°C / 390°F (180°C fan) for at least 30 minutes.

Piping bags - Pour the madeleine batter into 2 piping bags (or 1 large) either fitted with a round tip nozzle around 0.7 - 1.2cm (0.3 - 0.5") wide, or snip the end off. (You can refrigerate until required at this stage, or freeze 2 months).

Spray and fill pan: Spray the madeleine pan with oil. Fill each hole almost to the top (2just 1m from the rim).

Bake: Bake for 10 minutes until light golden.

Serve warm! Unmold straight away. Pile onto serving platter. Dust with icing sugar and serve immediately, while hot!