1. Preheat oven to 350 degrees F. (not on convection).
2. Butter a mini bundt pan. Set aside.
3. In a large bowl, whisk flour and sugar set aside.
4. In a separate bowl, beat together eggs, oil, lemon zest, lemon juice, water and mint. Add to the dry ingredients until a smoothy, airy batter forms.
5. Divide the batter between the cake molds. Bake for about 30-35 minutes or until edges are golden and cake tester comes out clean. Let cool completely in the pan on top of a cooling rack. Once cooled, gently turn each bundt onto a cake plate.

Limoncello Drizzle:

1. Add 1 cup water and 1/4 cup sugar to a small saucepan. Add about 4 lemon slices and bring to a boil. Strain and serve the lemon simple syrup.
2. In a small bowl, whisk together icing sugar and limoncello. Add 1-2 tablespoons of lemon simple syrup depending on how thick you want your icing to be. Drizzle liberally over each bundt. Serve and enjoy!