1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan or line it with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
5. Mix in the lemon juice and milk alternately with the dry ingredients, starting and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the prepared mini muffin cups, filling each about 2/3 full.
7. Bake for 15-18 minutes or until a toothpick inserted into the center of a cake comes out clean.
8. While the cakes are baking, prepare the lemon drizzle by mixing the powdered sugar with the lemon juice until smooth.
9. Once the cakes are done, let them cool in the pan for about 5 minutes before transferring them to a wire rack. Drizzle the lemon glaze over the warm cakes and let it set.

Remember, the trick is to let those little cakes soak up the glaze while they’re still slightly warm. It’s something I learned from watching mom transform simple ingredients into something extraordinary—sometimes, it’s all about timing.