1.Preheat oven to 180°C. Line eight holes of 12-hole (⅓ cup/80ml) muffin pan with paper cases
2.Beat butter, rind, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, then beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool
4.To make lemon glaze, sift icing sugar into small heatproof bowl and stir in enough strained juice to give a thick pouring consistency. Place over small saucepan of simmering water and stir until icing is thin enough to make an opaque glaze.
5.Working with one cold cake at a time, spread cake tops with lemon glaze. Position flowers in centre of each cake before icing sets