Mini lemon bundt cakes

1. Preheat the oven to 350°F (180°C) and grease the mini bundt molds thoroughly.
2. Beat the butter, sugar, and lemon zest at medium speed for 1–2 minutes until light and creamy.
3. Add the eggs and vanilla, mixing until fully incorporated.
4. In a small bowl, combine the milk and lemon juice and let sit briefly to create a buttermilk-style mixture.
5. Alternate adding the dry ingredients and the milk mixture, folding gently with a spatula until just combined.
6. Fold in the sour cream until the batter is smooth.
7. Fill the molds 2/3 full, smooth the tops, and bake for about 30 minutes, until golden and a toothpick comes out clean.
8. Cool in the molds for 30–60 minutes, then unmold and cool completely on a rack.

Lemon glaze

1. Mix the powdered sugar and lemon juice until smooth and pourable.
2. Drizzle over the cooled mini bundt cakes before serving.