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 it 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 the remaining dough in the fridge. Bake the little cakes for about 12-14 minutes. The cakes should be firm, but better not get too much color. Take them out of the oven and let them cool down briefly on the baking sheet, then transfer them to a wire rack and let them 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.