In a large bowl, whisk together the eggs, orange juice, and oil. Stir in the orange zest and sugar and whisk until frothy, about 2 minutes. Sift the flour and baking powder into the bowl, then use a wooden spoon to stir the mixture together until a smooth dough forms. The dough will be sticky. Cover the bowl and set aside to rest for 1 hour.

To make the syrup, heat the lemon juice, sugar, and water in a medium sized saucepan over medium heat. Continue to cook, stirring occasionally, until the sugar dissolves. Bring the mixture to a boil, then reduce heat to low and simmer for about 5 minutes. Stir in the honey and orange zest and simmer for an additional five minutes. Turn heat down as low as possible, and just keep glaze warm while you fry the cakes.

To finish the cakes, sprinkle a small amount of flour on a clean countertop or piece of parchment paper. Add the dough to the floured surface, flour your hands, and then work in just enough additional flour to keep the dough from sticking. Use a rolling pin to roll the dough out to about 1/4 inch thick. It doesn't need to be in any particular shape. If the dough keeps "jumping back," give it a few minutes to rest before trying to roll again. Use a 2 inch round biscuit cutter to cut out round cakes.

Pour vegetable oil in a deep pot to about 3-4 inches high. Heat the oil to 325-350 degrees. Drop the cake rounds into the hot oil, 3 or 4 at a time, frying until golden brown or about 1-2 minutes per side. Remove hot cakes and place them on a paper towel lined plate to drain. Don't worry if the cakes don't stay perfectly round when you drop them in the skillet--they'll puff up and be just fine.

Drop several cakes at a time into the glaze and let them sit for 15-30 seconds to let it soak in, then remove to a platter. I like these best served warm. You can also drizzle any additional glaze over the top of the cakes once you're finished. If you have leftover, reheat in the microwave for 20 seconds or until soft and sticky.