Pre-heat oven to 180c and line a 12 hole bun tin with paper cases.
Using the all in one method, beat together 4.5oz butter, 4.5oz sugar, 4.5oz self-raising flour, 2 eggs and the zest of one lemon.
Spoon into cases and bake for around 20 mins.
Transfer to a wire rack and prick with a fork.
Mix the juice of a lemon with 2oz sugar and spoon over cupcakes while still warm. The lemon juice sinks into the ponge while the sugar stays on top.
Enjoy with a cup of tea.