Step 1

Preheat oven to 325°F.

Step 2

In a bowl, mix together the flour, sugar, salt, and baking soda.

Step 3

In a small saucepan, melt butter. Add water, stir and bring this buttery mixture to a boil.

Step 4

Add this hot buttery mixture to dry ingredients. Using an electric mixer, mix until just combined.

Step 5

Add sour cream, egg, lemon zest, and lemon juice. Beat until smooth.

Step 6

Grease mini muffin tin with cooking spray. Add batter to the prepared muffin tins. Bake in the preheated oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the mini muffin pan. Then, transfer them to the cooling rack. Let them cool to room temperature.

Step 7

While they are cooling, prepare the glaze. Combine powdered sugar, lemon juice, lemon zest, milk, and melted butter. Heat for 10-15 seconds in the microwave.

Step 8

Dip each mini lemon drop cake into the glaze (bottom side down). Then, return to the rack. Serve when glaze hardens.