1. Prepare the cake batter

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

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

• In a large mixing bowl, beat the butter and sugar until light and fluffy.

• Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

2. Incorporate the dry and wet ingredients

• Gradually add the flour mixture in three additions, alternating with the buttermilk.

• Mix until just combined, being careful not to overmix, as this can make the cakes dense.

3. Bake the mini cakes

• Spoon the batter into the prepared mini muffin tins, filling each about ¾ full.

• Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

• Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

4. Make the lemon glaze

• In a small bowl, whisk together the powdered sugar, lemon juice, milk, and vanilla extract until smooth.

• Adjust the consistency by adding more lemon juice for a tangier glaze or more powdered sugar for a thicker glaze.

5. Glaze and garnish the cakes

• Once the cakes are completely cool, dip the tops into the glaze or drizzle it over each cake with a spoon.

• Sprinkle extra lemon zest on top for a decorative and flavorful touch.

• Let the glaze set for about 15 minutes before serving.