Preheat your oven to 175°C (350°F) and lightly grease a mini cake or bundt pan.

Cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.

Add 4 large eggs, one at a time, beating well after each addition.

Mix in 2 lemons of zest, 2 tablespoons of fresh lemon juice, and 0.25 cup of whole milk.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt.

Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.

Pour the batter into the prepared pan, filling each mold about ¾ full.

Bake for 18 to 22 minutes or until a toothpick comes out clean.

Let the cakes cool in the pan for about 10 minutes before transferring to a wire rack.

Whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and 1-2 teaspoons of milk for the glaze.

Drizzle the glaze over each cooled cake and garnish with lemon slices and fresh thyme sprigs.