1. Preheat and Prepare

• Preheat oven to 350°F (175°C)
• Grease a mini muffin pan or silicone mini cake mold with non-stick spray or butter
• Set aside while preparing the batter

2. Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy
• This step is essential for a tender, airy crumb

3. Add the Eggs

• Add eggs one at a time, beating well after each addition
• Scrape down the sides of the bowl to ensure even mixing

4. Mix the Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt
• Gradually add to the wet mixture and stir until just combined

5. Add Flavor Enhancers

• Mix in sour cream, lemon juice, lemon zest, and vanilla extract
• Stir gently until batter is smooth and well combined
• Avoid overmixing to keep the cake tender

6. Fill the Mini Muffin Pan

• Spoon or pipe the batter evenly into the prepared mini muffin cups
• Fill each cavity about ¾ full to allow for rising

7. Bake the Cake Bites

• Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean
• Tops should be slightly golden and spring back lightly to the touch
• Let cakes cool in the pan for 5 minutes before transferring to a wire rack

8. Prepare the Lemon Glaze

• In a small bowl, whisk together powdered sugar and lemon juice until smooth
• Adjust consistency by adding more sugar or juice as needed
• Add lemon zest for an extra citrus boost if desired

9. Glaze or Garnish the Cakes

• Once the cake bites have cooled completely, drizzle or dip tops in the lemon glaze
• Allow glaze to set for 10–15 minutes before serving
• Optionally dust with powdered sugar or garnish with extra zest