MINI LEMON POPPY SEED POUND CAKES

Preheat oven to 350F. Grease a mini loaf pan OR two regular sized loaf pans OR a bundt pan with nonstick cooking spray.
In a medium bowl, beat together the butter and sugar until light and fluffy.
Add in the lemon zest, lemon extract, and eggs. Beat until combined.
Then, add in the lemon juice and sour cream. Continue to mix until combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and lemon collagen peptides.
Add half of the dry ingredients to the wet, and mix until combined.
Pour the milk into the bowl and mix.
Then, add the remaining flour and mix until well combined. Fold in the poppyseeds.
Pour the batter into the prepared pan(s).
If using a mini loaf pan, bake for 30-32 minutes.
If using two regular sized loaf pans, bake for 45-55 minutes.
Allow the cakes to cool in the pan for 10-15 minutes, then remove from the pan and transfer to a wire cooling rack to cool completely. 
While the cakes are cooling, whisk together the ingredients for the glaze in a medium bowl.
Once the cakes are cooled, drizzle the glaze over top. Allow to sit for 10 minutes to allow the glaze to set before serving.
Enjoy!