Start by preheating your oven to 350 degrees Fahrenheit, then use cooking spray to prepare your mini Bundt pans.

In a medium bowl, combine the flour, baking powder, and salt.

In a separate large bowl using a stand mixer, cream together the butter and sugar until they are fluffy. Slowly add the lemon zest, lemon juice, and sour cream until they reach smooth consistency. Then, add the eggs, one at a time.

Time to combine the wet ingredients and dry ingredients. Start by adding half of the flour mixture and half of the buttermilk, using an electric mixer to combine them thoroughly. Then, add the remaining dry ingredients and buttermilk. Be sure to pause now and then to scrape down the sides of the bowl.

Pour the cake batter into each mini Bundt cake pan, until they are 3/4 of the way filled.

Bake for 15-18 minutes, until the tops are slightly golden and an inserted toothpick comes out cleanly from the thickest part of the cake.

Move the mini cakes to a wire rack and allow them to cool completely.

Meanwhile, use a mixer to combine the cream cheese, butter, lemon juice, and powdered sugar until smooth.

Use a knife or a piping bag to spread the lemon icing on top of the cakes. Finally, garnish as desired with extra lemon zest, lemon peel twists, or lemon slices placed on top of each cake.