Preheat your oven to 325 degrees Fahrenheit and prepare your mini muffin pans by misting them with non-stick spray.

In a mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking soda until thoroughly combined.

In a small saucepan set over medium heat, melt the butter. Once melted, add the water and bring the mixture to a boil.

Carefully pour the hot butter-water mixture over the dry ingredients in the mixing bowl and mix until just combined.

Beat in the sour cream, whole egg, lemon zest, and lemon juice until the batter is smooth.

Scoop the batter into the prepared muffin pans, filling each well about three-quarters full.

Place the pans in the preheated oven and bake for around 12 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 5 minutes before transferring them to cooling racks to cool completely.

For the glaze, whisk together the powdered sugar, lemon zest, melted butter, lemon juice, and milk in a small mixing bowl.

Heat the glaze gently in the microwave for about 10 seconds to achieve a very thin consistency.

Dip each cooled lemon drop cake bottom side down into the glaze, allowing excess glaze to drip off.

Let the glazed cakes sit until the glaze hardens.