Preheat your oven to 180°C. Beat the butter and sugar together until soft and fluffy.
Slowly stir in the beaten eggs. Fold in the flour, being careful not to remove air from the mixture, then stir through the lemon zest.
Put the mixture into the cupcake cases, filling each case evenly.
Bake on the middle shelf of the oven for 12-15 minutes or until golden brown, then leave the cakes to cool on a rack.
Make the drizzle by stirring the remaining sugar into the lemon juice, and then pour carefully over the cakes.
Decorate the tops of the cakes with the flakes of rose petal.
Devour with a cup of Earl Grey Tea!