Cream the butter with the sugar. Add one egg at a time and beat until it’s been fully absorbed by the mixture before adding the next one. Finally, fold the lemon zest and the flour through the mix until you have a pourable thick batter or scoopable dough.
Spray or grease a large muffin pan, (which made 8 cakes total) and fill each cup half-full. With a wet spoon flatten the top. Bake the muffins in a 390F oven until they are golden, about twenty minutes.
Take them out of the pan, cool on a wire rack. If the muffin domed during baking time, cut this off to have a flat surface.
Mix the powdered sugar with the berry juice and stir well. Add a drop of red food coloring to make hot pink. Stir it well, add some milk if it gets too thick, and then ice the cakes with the pink sugary coating. Let the icing dry, then serve with coffee or tea.