Preheat your oven to 350°F (175°C) for even baking.

Grease or line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and granulated sugar with a hand mixer until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract, lemon zest, and fresh lemon juice. Mix until just combined.

Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture:

Add ⅓ of the dry ingredients, mix gently.

Pour in ½ of the milk, mix again.

Repeat until all ingredients are combined.

Be careful not to overmix—this keeps the cakes light and airy.

Divide the batter evenly into the prepared muffin tin, filling each cup ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Adjust the consistency:

Add more lemon juice for a thinner glaze.

Add more powdered sugar for a thicker glaze.

Drizzle the glaze over the cooled cakes, letting it gently drip down the sides.

Garnish with extra lemon zest or edible flowers for an elegant finish.

Serve and enjoy with a cup of tea, coffee, or a glass of sparkling lemonade!