Preheat and prepare: Set your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases. The kitchen will start to warm up nicely at this point.

Combine the dry ingredients: In a large mixing bowl, sift the self-raising flour and salt together, then stir through the caster sugar. The mixture should look pale and uniform, with no lumps of flour visible.

Add the cream and lemon: Pour the double cream into the centre of the dry ingredients, then add the lemon zest and lemon juice. Stir gently with a wooden spoon or rubber spatula until just combined. The batter will be thick and slightly sticky, with a smooth, glossy sheen. Do not overmix, or the cakes will become dense.

Fill the cases: Divide the batter evenly among the 12 paper cases, filling each about two-thirds full. The tops should look slightly domed and feel heavy with batter.

Bake: Place the tin in the centre of the oven and bake for 12-15 minutes. The cupcakes are ready when they are golden on top, spring back lightly when pressed with a finger, and a skewer inserted into the centre comes out clean. Your kitchen will smell wonderfully of fresh lemon.

Cool: Allow the cupcakes to rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely. You’ll hear a slight crackle as the steam escapes.

Glaze (optional): Whisk together the icing sugar and lemon juice until smooth and pourable. Drizzle over the cooled cupcakes and let it set for 5 minutes before serving. The glaze will form a thin, crackly shell that contrasts beautifully with the soft cake beneath.