Preheat your oven to 180 (360F), and line a 12 whole muffin tin with paper cases.
Cream butter and golden caster sugar until light and creamy.
Add the eggs, one at a time, beating between each addition,
Zest one of your lemons, and add this and your flour, folding into the mix gently.
Fold in the juice of one of your lemons.
Bake for 20-25 minutes, until a skewer comes out clean, and they're a golden colour.
While they're baking, mix your white sugar with the juice of your second lemon.
As soon as your muffins come out of the oven, prick tiny holes all over them with a fine skewer (or toothpick if you don't have a skewer). Spoon the lemon syrup evenly over the surface of each lemon.
