Brush your madeleine tin with softened butter and sift in a tbsp of flour. Shake all over and then tap out the excess.

Whisk the eggs and sugar together until they are thick and pale.

Sift in flour and add lemon zest and poppy seeds. Pour the butter slowly down the side of the bowl and gently fold to incorporate.

Let the mixture chill in the fridge for 1 hour.

Pour the mixture into your madeleine tray and bake at 180c for 10 minutes.