Preheat oven to 350 F. Line muffin tins with paper liners or spray the cups of a mini muffin tin.
Whisk together the flour and baking powder in a bowl. Set aside.
In mixer bowl fitted with paddle attachment cream butter, sugar and pinch of salt on medium-high speed until light and fluffy. Add eggs, one at a time, alternately mixing in a tablespoon of flour mixture after each addition.
Turn mixer down to medium-low and add the whipping cream, then lemon juice and zest. Turn mixer down to low and gradually add the flour mixture until combined.
Divide the batter among the mini muffin cups. Bake mini muffins for 15-17 minutes.
Remove and cool in pan on wire rack for 20 minutes. Remove from pan and allow to cool completely.
Glaze
Sift the powdered sugar in a bowl and add in the lemon juice. Stir to combine. Drizzle glaze over the mini muffins. Allow the glaze to set before serving.