Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 12-cup mini bundt pans or a standard muffin tin (for cupcakes) very well. Alternatively, use paper liners for muffin tins.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream together the softened unsalted butter and 1 ¼ cups of the granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6: Divide the batter evenly among the prepared mini bundt molds or muffin cups, filling each about two-thirds full.
Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The mini cakes should be golden brown.
Step 8: Let the mini cakes cool in the pans for 5-10 minutes before carefully inverting them onto a wire rack to cool completely.
Step 9: While the cakes are baking or cooling, prepare the lemon syrup. In a small saucepan, combine the remaining ½ cup granulated sugar and the ½ cup fresh lemon juice. Heat over medium heat, stirring until the sugar has completely dissolved. Bring to a gentle simmer, then remove from heat.
Step 10: Once the mini cakes are completely cool, gently poke several holes in the top of each cake using a toothpick or skewer. Slowly spoon or brush the warm lemon syrup over each cake, allowing it to soak in. Repeat until all the syrup is used.
Step 11: In a small bowl, whisk together the powdered sugar and the ¼ cup fresh lemon juice until smooth and of drizzling consistency. Add a tiny bit more lemon juice if too thick, or more powdered sugar if too thin.
Step 12: Drizzle the lemon glaze over each syrup-soaked mini cake. Let the glaze set before serving. Your Lemon Drop Mini Cakes are ready to enjoy!