Ingredients

• 1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds
• 1 2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons finely grated fresh lemonzest
• 1 vanilla bean, halved lengthwise
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup whole milk
• 1 1/2 tablespoons mild honey
• Special equipment: 3 nonstick madeleine pans with 12 (2-tablespoon) molds each

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Instructions

1. Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.
2. Sift together flour and baking powder into a large bowl, then whisk in zest.
3. Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.
4. Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total.
5. Turn out madeleines onto a rack and serve slightly warm.