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, or line with paper liners if using a muffin tin. For mini bundt cakes, proper greasing is crucial to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures all the dry ingredients are evenly distributed for consistent rising.
Step 3: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This step is vital for incorporating air, which makes the Lemon Drop Mini Cakes tender.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest. The zest releases its oils best when added directly to the wet ingredients.
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, as this can lead to tough Lemon Drop Mini Cakes.
Step 6: Divide the batter evenly among the prepared mini bundt molds or muffin cups, filling each about two-thirds full. For consistent sizes, use an ice cream scoop.
Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Baking times may vary slightly depending on your oven and pan type. These Lemon Drop Mini Cakes will 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. This prevents them from breaking apart.
Step 9: While the cakes are baking or cooling, prepare the lemon syrup. In a small saucepan, combine the granulated sugar and 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 Lemon Drop Mini Cake, allowing it to soak in. Repeat until all the syrup is used.
Step 11: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and a tiny bit of lemon zest (optional) until smooth and of drizzling consistency. If it's too thick, add a few more drops of lemon juice; if too thin, add more powdered sugar. This glaze will be the crowning glory for your Lemon Drop Mini Cakes.
Step 12: Drizzle the lemon glaze over each syrup-soaked Lemon Drop Mini Cake. For a cleaner presentation, you can dip the tops of the cakes into the glaze. Let the glaze set before serving. These Lemon Drop Mini Cakes are now ready to brighten anyone's day!