Preheat the oven to 325F. Grease the mini muffin tin with non-stick cooking spray. Set aside.

in a large mixing bowl, stir together the dry ingredients (all-purpose flour, granulated sugar, baking soda, and salt). Set aside.

Melt the butter in a saucepan. Then, add water and bring to a boil, stirring constantly. Remove from the heat and pour this hot mixture over the dry ingredients.

Beat together using an electric mixer at a low speed.

Then, add the remaining ingredients: sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed just until combined.

Pour about 1 tbsp of batter into each mini muffin tin. Bake for 12-16 minutes or until golden and a toothpick inserted in the center comes out clean.

Remove from the oven and let them cool for 10 minutes. Then, transfer to a cooling rack to cool to room temperature before adding the glaze.

Prepare the lemon glaze. In a bowl, stir together powdered sugar, lemon juice, lemon zest, and butter. Dip each mini lemon cake into the lemon glaze or just pour the glaze over the cakes. Enjoy!