Preheat your oven to 350°F (175°C) and grease and flour your mini bundt pans.

Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Incorporate the lemon zest and mix on low speed for another minute until well distributed.

In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.

Gradually add the eggs one at a time to the creamed mixture, mixing well after each addition.

Add in the remaining dry ingredients along with the lemon juice, milk, and vanilla extract. Mix until just combined.

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

Bake for 12-15 minutes until golden brown and a toothpick comes out clean.

Allow the cakes to cool in the pans for 5 minutes before inverting them onto a wire rack.

Whisk together powdered sugar and lemon juice for the glaze. Adjust consistency as needed.

Drizzle the glaze over cooled cakes and let it set for about 15 minutes before serving.