Preheat the oven to 350°F (175°C). Grease a muffin tin.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

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

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with lemon juice and zest. Mix until just combined.

Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the tin for 5 minutes before transferring to a cooling rack.

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled mini lemon cakes.

Allow the glaze to set before serving.