Mini Lemon Bundt Cakes

1. Place a rack in the middle of your oven, and preheat oven to 350ºF.
2. Grease and flour a mini Bundt cake pan, making sure to cover all nooks and crannies of the pan.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Zest both of your lemons, which in total will yield roughly one tablespoon of zest. 
5. Using clean hands and a mixing bowl, spend a few minutes rubbing your lemon zest and sugar together to infuse its flavor into your granulated sugar. Then to the same bowl, add lemon and vanilla extracts and cooled, melted butter, as well as your oil. Mix until well-combined.
6. Scrape down your bowl. Put your whole eggs in your mixing bowl, incorporating each one fully before including the next. Once eggs are all in the bowl, whisk again until fully incorporated. Stop mixing and scrape bowl's sides again before pouring Greek yogurt and lemon juice into the bowl. Mix again for about another minute.
7. Add your dry ingredients into the bowl, mixing slowly with a whisk before finishing off with a spatula to over avoid mixing.  
8. Spoon batter into your greased and floured mini Bundt cake pan until each cavity is approximately ¾ full.  
9. Bake for 18-22 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. 
10. Let the cakes cool in the pan on a rack for 10 minutes. Invert the cakes onto a wire rack and let cool completely.

The Glaze 

1. Whisk together Greek yogurt, lemon juice, and powdered sugar in a medium bowl until smooth. Add more sugar to thicken the glaze and juice to thin it.
2. Add glaze to a measuring cup to pour over your cooled cakes. If desired, top cake with lemon slices or zest.