Mini Lemon Bundt Cakes
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
Place the Lemon Olive Oil, milk, egg, and almond extract in a smaller bowl, and whisk to combine.
Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part a cake comes out clean.
Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
To make the glaze:
Combine powdered sugar and lemon juice in a pan.
Bring it to a boil. Add a pinch salt and cook until thick.
Remove from flame and drizzle the glaze over the minis.