1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Next, add the vanilla extract and mix in. In a separate bowl, combine flour, cornstarch, baking powder, and salt. Add this mixture together with the milk to the large bowl and mix until just combined. Transfer the batter to a piping bag with a large round nozzle (approx. ⌀ 13 mm) and pipe small portions with enough space in between on the prepared baking sheet – the dough is spreading quite a bit. The dough portions should have a diameter of about 6 cm. Use a wet finger to smooth out the top of the dough portions, if necessary. Place remaining dough in the fridge. Bake the little cakes for about 12-14 minutes. The cakes should be firm, but better not getting too much color. Take them out of the oven and let cool down briefly on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with unused dough.

3. Mix the confectioners’ sugar with a bit of the lemon juice, then add more to get a thick consistency. Brush the flat side of the cakes with the sugar glaze and let dry completely. Feel free to decorate the cakes further with melted chocolate and/or sprinkles.