• Preheat the oven to 350°F (180°C) and grease your mini bundt cake molds twice with cooking spray or melted butter using a pastry brush.
• In a large mixing bowl, combine softened butter, powdered sugar, and lemon zest. Beat with an electric mixer at medium speed for 1-2 minutes until you achieve a creamy mixture.
• Add the egg and vanilla, then mix again to incorporate them.
• Pour in the milk and lemon juice, and beat once more with the electric mixer to combine.
• Finish by alternately adding the dry ingredients, which are the flour, salt, and baking powder, and the milk. Gently fold them in using a kitchen spatula.
• Pour the batter into the prepared bundt cake molds.
• Bake in the oven for approximately 30 minutes or until they are golden on top and cooked in the center. You can check for doneness by inserting a toothpick into the center; it should come out clean.
• Allow the mini cakes to cool in the molds for about 30 minutes to 1 hour before carefully removing them and placing them on a cake rack to cool completely.

Lemon glaze

1. Place all the ingredients, powdered sugar and lemon juice in a small bowl and mix vigorously until you have a fluid glaze.
2. Pour the lemon glaze over the cooled mini bundt cakes and serve.