Prepare the Oven and Pans:

 

Preheat the oven to 350°F (175°C).

Grease mini muffin pans or mini bundt pans with non-stick spray.

Mix Dry Ingredients:

 

In a medium bowl, whisk together the all-purpose flour, lemon zest, and salt. Set aside.

Cream Butter and Cream Cheese:

 

In a large bowl, using an electric mixer, beat the softened butter and cream cheese until smooth and creamy.

Add Sugar and Eggs:

 

Gradually add the granulated sugar, beating until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Incorporate Lemon Juice:

 

Mix in the lemon juice until fully combined.

Combine Dry and Wet Ingredients:

 

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.

Fill the Pans:

 

Spoon the batter into the prepared mini muffin or bundt pans, filling each cavity about two-thirds full.

Bake:

 

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

 

Allow the cakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Glaze:

 

In a bowl, whisk together the confectioners’ sugar, lemon juice, lemon zest, and enough milk to achieve a pourable consistency.

Glaze the Cakes:

 

Once the cakes are completely cooled, drizzle the lemon glaze over the top of each mini cake.

Allow the glaze to set before serving.