Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini cupcake liners.

Prepare the Batter: In a medium mixing bowl, combine the flour, sugar, salt, and baking soda. Add the water and bring to a gentle simmer, then remove from heat.

Combine Wet and Dry Ingredients: Pour the warm butter mixture into the dry ingredients, stirring to combine. Add the sour cream, egg, lemon zest, and lemon juice, and mix until smooth and well combined.

Bake the Cakes: Divide the batter evenly among the mini muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tin for a few minutes before moving them to a wire rack to cool completely.

Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, milk, lemon zest, and melted butter until smooth and pourable. Modify the consistency by adding additional milk or powdered sugar as necessary.

Glaze the Cakes: Once the cakes are cool, dip the tops of each mini cake into the glaze or spoon it over each one. Let the glaze sit for a few minutes to firm up before serving.

Serve and Enjoy: Arrange the mini lemon drop cakes on a serving platter, and enjoy their fresh, zesty flavor! These are delicious on their own or paired with a cup of tea or coffee.