• Lightly coat the madeleine molds with 2 tablespoons melted butter. Chill the pan in the freezer. Keep pan chilled until needed (butter molds one more time if necessary).
• In a medium bowl, whisk together flour, salt, cardamom, and baking powder. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, add the eggs and sugar. Beat on medium speed until pale and fluffy (about 3 minutes). Add vanilla extract, lemon zest, and honey and whip to combine.
• Add the flour mixture and 8 tablespoons melted butter to the whipped eggs. Mix on low speed just until combined. Remove the bowl from the stand mixer and use a spatula to scrape down the sides and finish mixing the batter. Cover and transfer the bowl to the refrigerator for at least 1 hour.
• Preheat oven to 400°F. Place a baking sheet in the oven on the middle rack.
• Fill each mold with batter up to the level of the edges. Transfer to the oven and bake until the madeleines are browned at the edges and puffed in the center, 7-10 mins.
• Remove the pans from the oven and cool for 2 minutes. Using a spatula, loosen the madeleines from their molds and transfer to a wire cooling rack.

To prepare the rosewater glaze:

• In a small bowl, whisk together sugar, rosewater, and orange juice. Holding onto the flat end, dip each madeleine halfway in the icing and rest on a wire rack (scalloped side up) until icing is firm.