Rub sugar and lemon zest together with fingertips until sugar is moist and fragrant.
Add butter. Beat on high until light and fluffy.
Add eggs, one at a time, beating on high after each addition.
Add salt and baking powder. Beat until combined.
Add flour to the batter in three part, alternating with milk, starting and stopping with flour. Beat until combined.
Add batter to wells of mini-bundt pan. Bake at 350°F for 17 to 18 minutes.
While bundtinis are cooking make lemon syrup by microwaving sugar and lemon juice.
Remove bundtinis from oven. Let sit in pan for 5 minutes before removing to wire rack.
While bundtinis are still hot, dip in lemon syrup. Return to wire rack to cool completely.
Make the lemon cream cheese frosting with cream cheese, lemon juice, heavy cream, salt and confectioners' sugar.
Using a #4B open star tip, swirl frosting on top of bundtinis.
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