I always start by preheating my oven to 350°F (175°C). I grease each mini bundt cavity thoroughly with butter and a dusting of flour to ensure easy release.

In a small bowl, I whisk together the flour, baking powder, baking soda, and salt. I set it aside.

In a mixing bowl, I beat the softened butter and sugar together until light and fluffy—usually about 3 minutes. This step gives the cakes their tender crumb.

I beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract.

I add the dry ingredients in three parts, alternating with the buttermilk. I always start and end with the dry mixture, mixing just until everything combines.

I spoon the batter evenly into the mini bundt pans—filling each about two-thirds full. Then I bake for about 18–20 minutes or until a toothpick inserted comes out clean.

Once out of the oven, I let them cool in the pan for 10 minutes, then transfer them to a wire rack. Once cooled, I drizzle them with the lemon glaze.