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