Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4

Line a 12-hole patty tin with foil or paper cake cases.

Cream the butter and sugar together in a large bowl, using an electric whisk if liked. Beat in the eggs, a little at a time. Fold in the flour, lemon zest and milk until you have a soft mixture.

Divide the sponge mixture between the cake cases. Bake for 20- 25mins or until pale golden and the centres bounce back when lightly touched in the centre. Leave to cool on a wire rack.

Stir 2 tbsp of lemon juice into the icing sugar and mix until smooth.

Spoon the icing on top of the cakes then decorate with flowers and crystal sugar as desired.