Sift together the flour, baking powder and salt. In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour mixture to make a smooth batter. Remove your tin from the freezer and pour the batter into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, for 10 to 12 minutes.