Preheat oven to 325 degrees F. Spray a mini loaf sheet pan with a nonstick spray. Set aside.
In the bowl of your stand mixer with paddle attachment fixed, cream together the butter, sugar, sour cream, eggs, vanilla bean paste, lemon juice, and lemon zest until smooth, about 1-2 minutes.
In a medium bowl, whisk together the flour, baking powder, salt. Add the dry ingredients to the wet and mix until no dry flour remains.
Distribute the cake batter evenly among 6 of the loaf indentations. Most mini loaf sheet pans have 8. Make sure to still only fill 6.
Bake the mini lemon pound cakes for about 25-30 minutes, or until a toothpick comes out clean. Remove from the oven and let cool in the pan while you prepare your glaze.
In a medium bowl, whisk together the confectioner's sugar, milk, vanilla bean paste, and salt until smooth. Drizzle it on top of the cakes while they are still slightly warm.
Serve the pound cakes immediately for best results, but will keep for a couple of days if needed. Enjoy!