Cream together the butter and sugar in a large bowl
Grate the rind of the lemons into the mixture and put aside the lemons for later, add the eggs and milk in a sieve the flour into the bowl, mix it all until you have a smooth batter like mixture.
Divide the mixture evenly into the 12 muffin cases and place in middle oven shelf for 35 mins
Whilst the muffins are baking juice the lemons,( i use a juicer to get as much goodness as possible out of them) mix the lemon joice with the icing sugar and put aside until muffins are cooked.
Once muffins are cooked take out of the oven but leave them in the muffin tin, heat the lemon juice and sugar mixture in a microwave on full power for 40 seconds then spoon over the muffins evenly.
Leave to stand in the muffin trays while the lemon juice soaks through the cakes then enjoy.
I suggest leaving the muffins in the muffin tray for a short while whilst the lemon juice soaks through this helps the juice set inside the cakes and also makes less mess.
I sometimes add poppy seeds to the recipe.