Preheat oven to 350F. In a mixing bowl, combine butter and sugar. Mix until fluffy. Then add eggs, lemon juice, lemon zest, and vanilla. Then add flour and sour cream. Beat until combined.
Butter a mini bundt pan. Divide batter evenly in the wells. Bake for about 20-25 minutes, or until an inserted toothpick come out clean. Allow to cool in the pan for 5 minutes, and then invert onto a rack and set aside until completely cooled.
Meanwhile, prepare the glazes. In 3 separate bowls, whisk the glaze ingredients to form one lemonade, one pink lemonade, and one mint limeade glaze.
Spoon glazes on top of the cooled bundt cakes and garnish.