Preheat the oven to 180?C, fan 160?C, gas 4. Line the 12-hole muffin tray with the paper cases. Put the soft butter, sugar and lemon zest into a large bowl and beat together until pale and fluff.
Crack the eggs into a small bowl and beat together with a fork. Add a little egg to the mixture and beat, continue to add the egg a little at a time. Add 2 tbsp of the flour – this will help stop the mixture from curdling.
When you have added all the beaten egg you can then sieve the remaining flour and baking powder on top.
Fold the mixture together using a large spoon until all the flour is mixed through the mixture. Don’t beat it or you will knock out all the air.
Spoon the mixture evenly into the paper cases. Using oven gloves, put the trays into the oven and bake for about 12-15 minutes, until the mixture has risen and is golden and the cakes feel slightly springy when you touch them. Leave to cool.
Make the icing by sieving the icing sugar in a bowl and adding a little lemon juice so it’s a runny consistency. Decorate the cakes with the icing and sugar flowers.