Melt butter in a small pan on stovetop (medium heat). Remove from heat and set aside to cool while you get the rest of the ingredients together.
In a medium bowl, whisk together granulated sugar, eggs, honey, brown sugar and lemon zest. Stir in the cooled, melted butter.
Sift flour and baking powder onto a plate or sheet of parchment. Add to the sugar and egg mixture with the pinch of salt and stir with a wooden spoon. Cover bowl with a sheet of plastic wrap pressed against the dough surface and refrigerate overnight.
Preheat oven to 400°F and prepare the madeleine pans. Melt 1 tablespoon butter and mix in 1 tablespoon flour. Using a pastry brush, brush the butter+flour mixture into the madeleine molds. Alternatively, spray with nonstick baking spray.
Portion dough into molds, about one heaping tablespoon each. Bake 5 minutes at 400 then lower heat to 350 for an additional 5 minutes. Remove from oven, let rest a minute and then tap pan gently against counter to release the madeleines. Transfer each to a wire rack to cool. Once cool, dust with powdered sugar (optional). Best enjoyed the day they are baked.