Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Put 12 silicone or paper cup cake cases into a bun tray.
Beat the butter, sugar and honey together until pale and creamy, using a wooden spoon or hand-held electric whisk. Beat in the lemon zest. Gradually add the eggs, beating well between each addition.
Sift in the flour and fold it in gently with a large metal spoon until combined, then stir in the lemon juice to give a soft consistency. Spoon the mixture into the cake cases.
Bake on the middle shelf of the oven for 20-22 minutes until risen and golden. Cool in the tin for a few minutes, then transfer the cakes to a wire rack to cool completely.
To make the frosting, beat the butter in a bowl until smooth and creamy. Gradually sift in the icing sugar, beating well between each addition. Beat in the low fat soft cheese, honey, lemon zest and food colouring. Pipe or spread on top the cakes, then decorate.
Keep in a cool place and eat within 3 days.