Lemon Drop Cakes are bite-sized, zesty mini cakes with a soft, moist texture and a sweet-tart lemon glaze, perfect for parties or a light dessert.

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Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper cups.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add dry ingredients to wet mixture, mixing just until combined.
Spoon batter into prepared mini muffin tin, filling each cup about 3/4 full.
Bake for 12-15 minutes or until a toothpick comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and lemon juice to make the glaze.
Drizzle glaze over cooled cakes or dip the tops in glaze for a more intense lemon flavor.