Ingredients

1  cups all-purpose flour

1  cups Imperial Extra Fine Sugar

1/2  teaspoon salt

1/2  teaspoon baking soda

1/2  cup butter

5   tablespoons fresh lemon juice

1/4  cup water

1/4  cup sour cream

1  egg

2  tablespoons lemon zest

Lemon Glaze

3  cups Imperial Powdered Sugar

3  teaspoons lemon zest

2  tablespoons butter, melted

4  tablespoons lemon juice

1/4  cup milk

Instructions

Preheat the oven to 325 degrees.

Spray mini muffin pans with a non-stick spray; set aside.

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

In a saucepan, melt butter and water, add lemon juice and let it come to a boil. Pour hot mixture over the dry ingredients. With a hand mixer, beat until barely blended. Don't overbeat. Beat in the sour cream, egg and zest. Beat till smooth.

Using a cookie scoop add batter to muffin pans. Bake for 12 minutes. Don't open the oven door during cooking time.  They will sink down in the middle if you do.Let cool for 5 minutes in pans then turn out on cooling racks. Let cool completely before glazing.

Mix all ingredients together for the glaze and whisk well. You can Heat in the microwave for 10 seconds to get it thin.

Dip each cake top side down into the glaze. Turn cake on its bottom and let it drip on a cooling rack on top of a pan lined with foil. Let them sit until the glaze hardens.