Preheat the oven to 325°F (160°C).
Butter and flour 6 mini bundt pans and place them on a baking sheet. If your pans are silicone, this step is not necessary.

Combine the flour, baking powder, salt, and lemon zest in a bowl. Set aside.
Cream the butter and sugar with an electric mixer, then add the eggs one at a time and mix well.
Add the sour cream, lemon juice, and vanilla extract.
Make sure to scrape the sides with a spatula.
Add the flour mixture and mix well.

Divide the mixture among the prepared mini bundt pans.
Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
Let cool for 5 minutes before unmolding onto a rack.
Let cool completely before drizzling with the warm syrup so it’s well absorbed.

The syrup:
Put all the ingredients in a saucepan and bring to a boil.
When it starts to boil, reduce the heat and simmer for 30 minutes.
Strain the syrup and drizzle over the little cakes.