• 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.