1. Pre-heat the oven to 180 degrees and line a 12-hole muffin tin with cupcake papers.
2. I n a large bowl combine the eggs, mayonnaise, butter, milk, vanilla essence and sugar.
3. Beat for 2-3 minutes until well mixed.
4. Sift over the flour and add 1 tablespoon of the lemon zest.
5. Spoon into the prepared cupcake papers and bake for 15-20 minutes until golden and spongy.
6. Warm the lemon juice, honey and remaining tablespoon of zest and spoon over the warm cup-cakes.