Preparing the Batter

1. Preheat the Oven: Set the oven to 350°F (175°C).
2. Prepare the Muffin Pan: Grease the mini muffin pan with butter or cooking spray, or line it with mini muffin liners.
3. Mix Dry Ingredients: In a mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, and a pinch of salt.
4. Mix Wet Ingredients: In another bowl, beat 2 large eggs. Add the zest and juice of 2 lemons, 1/4 cup melted butter, and 1/4 cup milk. Stir until well combined.
5. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.

Baking Process

6. Fill the Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
7. Bake: Place the pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Preparing the Lemon Glaze

8. Make the Glaze: Mix 1 cup of powdered sugar with the juice of 1 lemon in a small bowl until smooth. Adjust consistency by adding more sugar or lemon juice as needed.

Glazing and Finishing Touches

9. Cool the Cakes: Let the cakes cool in the pan for about 5 minutes, then transfer them to a cooling rack.
10. Glaze the Cakes: Dip the tops of the cooled cakes into the lemon glaze or drizzle it over them.
11. Serve: Enjoy fresh or store for later!