Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.

In a small bowl or measuring jug, mix the milk with the lemon juice and set it aside for a few minutes. The mixture will thicken and appear curdled—this is expected and desired.

In a large mixing bowl, add the flour, sugar, baking powder, baking soda (bicarbonate of soda), salt, and lemon zest. Stir the dry ingredients together until well combined.

Add the softened butter, the soured milk mixture, and the eggs to the bowl.

Begin mixing on low speed until the ingredients are roughly combined, then gradually increase to high speed and beat until the batter is smooth, light, and fluffy. Scrape down the sides and bottom of the bowl halfway through to ensure everything is evenly mixed.

Spoon the batter evenly into the prepared cupcake cases, filling each about two-thirds full. Bake for 18–20 minutes or until the cupcakes are risen, soft, and spring back when gently pressed.

While the cupcakes are baking, prepare the lemon syrup by combining the lemon juice and sugar in a small saucepan. Stir over medium heat until the sugar is fully dissolved.

Once the cupcakes are done and still warm, dip the tops into the lemon syrup twice, or if you prefer, brush the syrup over the tops using a pastry brush. Allow the cupcakes to cool completely before frosting.

To make the cream cheese frosting, place the cream cheese, icing sugar, and half of the double cream into a mixing bowl. Beat on low speed until combined, then gradually add the remaining cream and increase the speed until stiff peaks form. Be careful not to overwhip, as the frosting may split.

Spoon the frosting into a piping bag fitted with a large star nozzle and pipe generous swirls over the cooled cupcakes.

Finish by garnishing with lemon zest, a twist of lemon peel, or small lemon slices just before serving for a fresh, vibrant touch.