In a large bowl, mix together 2 cups of flour, sugar, lemon zest, salt and baking powder.

Cut the butter up into small chunks and add this to the bowl as well. Mix until this is crumbly.

Blend in the eggs and vanilla. I use a stand mixer, but this can be done by hand.

Remove the dough from the bowl onto a lightly floured surface and knead it for 2-3 minutes. Shape into a ball, cover the dough and allow it to rest at room temperature for 1 hour.

Lightly dust your hands and work surface so the dough doesn’t stick to you as you are working with it. Roll out the dough out.

Then cut it into strips about as wide as your index finger.

Roll the strips into ropes about ¼ inch thick.

Then cut into ¼ inch pieces (they should be about marble sized). I find it easiest to line up the ropes and cut a bunch at one time.) Make sure all the pieces are separated on your board, so they don’t stick together while cooking.

Heat oil to 375 degrees F - hot enough so the balls of dough cook quickly and don’t absorb too much oil. Fry the dough balls in batches (do not crowd the pan), just until golden - it will only take a couple of minutes. Turn with a slotted spoon or wire strainer to make sure they turn golden on all sides.

As each batch is cooked, remove them to a plate lined with paper towels.

In a large pot, boil together the honey, sugar, and lemon juice until melted and smooth. Remove the pot from the heat.

Add the struffoli and stir gently until all of the balls are evenly coated.

Arrange the struffoli into a wreath shape, or mound like a Christmas tree on a serving plate. Lightly cover with sprinkles and serve!