1. Preheat your oven to 325°F (165°C). Lightly coat mini muffin pans with non-stick spray and set aside.
2. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
3. In a small saucepan, melt the butter over medium heat. Stir in the water and bring to a gentle boil.
4. Carefully pour the hot mixture over the dry ingredients, stirring until just combined.
5. Mix in the sour cream, egg, lemon zest, and lemon juice until the batter is smooth and lump-free.
6. Divide the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
7. Bake for approximately 12 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the mini cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Glazing the Cakes:

1. In a small mixing bowl, whisk all the glaze ingredients together until the mixture is smooth.
2. Microwave the glaze for about 10 seconds to achieve a thinner consistency.
3. Dip the tops of the cooled mini cakes into the glaze, allowing the excess to drip off.
4. Place the cakes bottom-side down on a wire rack lined with wax paper and let the glaze set.