Prepare the Cakes:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or use mini cupcake liners.

Cream Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add Wet Ingredients:

Mix in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice until fully incorporated.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix the Batter:

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Fill the Muffin Tin:

Spoon the batter into the prepared mini muffin tin, filling each cavity about 2/3 full.

Bake:

Bake for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Make the Lemon Glaze:

Prepare the Glaze:

In a medium bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth.

Glaze the Cakes:

Dip the Cakes:

Once the mini cakes are cool, dip the tops into the lemon glaze or drizzle the glaze over them. Allow the glaze to set before serving.