1. Preheat the Oven:  

Preheat your oven to 350°F (175°C). Grease your mini bundt pans with butter or non-stick spray. You can also dust with flour to ensure easy removal after baking.

2. Make the Cake Batter:  

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).

Add the eggs, one at a time, mixing well after each addition. Then, add the sour cream, lemon juice, lemon zest, and vanilla extract. Stir until well combined.

3. Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cakes.

4. Fill the Pans:

Spoon the batter into each mini bundt pan, filling each about 2/3 full. You can use a cookie scoop to make this step easier and more consistent.

5. Bake the Cakes:  

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Let the mini bundt cakes cool in the pan for about 10 minutes, then invert the pans onto a cooling rack and allow the cakes to cool completely.

6. Make the Glaze: 

In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Add lemon zest for an extra burst of flavor. If the glaze is too thick, add more milk (1 teaspoon at a time). If too thin, add more powdered sugar.

7. Glaze the Cakes: 

Drizzle the glaze over the cooled mini bundt cakes. You can also dip the tops of the cakes into the glaze if you prefer a thicker layer of frosting.

8. Serve and Enjoy:  

Allow the glaze to set for a few minutes before serving. These mini lemon bundt cakes are perfect for any occasion, from spring gatherings to afternoon tea!