1. Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).
• Grease a muffin tin or mini cake molds with butter or non-stick spray and lightly dust with flour.

2. Mix the Dry Ingredients

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

3. Cream the Butter and Sugar

• In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
• Add the eggs one at a time, mixing well after each addition.

4. Incorporate the Lemon Flavor

• Stir in the lemon zest, lemon juice, and vanilla extract.
• The batter may appear slightly curdled, but it will smooth out once the dry ingredients are added.

5. Combine the Wet and Dry Ingredients

• Alternately add the dry ingredients and buttermilk (or sour cream) to the wet mixture.
• Start and end with the dry ingredients, mixing just until combined.

6. Fill the Cake Molds

• Spoon the batter evenly into the prepared muffin tin or mini cake molds, filling each about ¾ full.

7. Bake the Cakes

• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack.

8. Prepare the Lemon Glaze

• In a small bowl, whisk together the powdered sugar, fresh lemon juice, and zest until smooth.
• Adjust the consistency as needed (add more lemon juice for a thinner glaze or more sugar for a thicker glaze).

9. Glaze and Serve

• Drizzle the glaze over the cooled cakes using a spoon or piping bag.
• Let the glaze set for 10-15 minutes before serving.