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Export 9 ingredients for grocery delivery
Step 1
Sift flour: Sift the flour and baking powder into a bowl.
Step 2
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).
Step 3
Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
Step 4
Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
Step 5
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).
Step 6
Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).
Step 7
Preheat oven to 200°C / 390°F (180°C fan) for at least 30 minutes.
Step 8
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).
Step 9
Spray and fill pan: Spray the madeleine pan with oil. Fill each hole almost to the top (2just 1m from the rim).
Step 10
Bake: Bake for 10 minutes until light golden.
Step 11
Serve warm! Unmold straight away. Pile onto serving platter. Dust with icing sugar and serve immediately, while hot!
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