Preheat your oven to 350°F (175°C) and grease and flour a mini cake or loaf pan.

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition.

Mix in the fresh lemon zest, lemon juice, and milk until well incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, folding gently until just combined.

Pour the batter into the prepared pan, filling each cavity about 3/4 full. Bake for 18-22 minutes.

Allow the cakes to cool completely in the pan for about 10-15 minutes.

In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and a splash of milk until smooth.

Drizzle the lemon glaze over each cake and garnish with lemon slices or fresh thyme before serving.