Prepare the oven and tray – Preheat the oven to 180°C (160°C fan) and line a cupcake tray with paper cases.

Cream butter and sugar – Beat together until pale and fluffy to create a light base.

Add the eggs – Mix in the eggs one at a time, beating well after each addition.

Add lemon zest – Stir in the lemon zest to release its natural oils and aroma.

Fold in the flour – Gently fold in the self-raising flour, then add the milk to loosen the batter slightly.

Fill the cases – Divide the mixture evenly between the cases, filling each about two-thirds full.

Bake until golden – Bake for 18–20 minutes until lightly golden and springy to the touch.

Prepare the drizzle – Mix the granulated sugar with lemon juice until just combined.

Drizzle while warm – Spoon the lemon drizzle over the cupcakes as soon as they come out of the oven, allowing it to soak in.

Cool before serving – Leave the cupcakes to cool fully so the flavour settles.