Little Lemon Loaves
Author: 
 
Ingredients
  • 2-1/4 cups unbleached all-purpose flour
  • 1-1/4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 2-1/4 cups granulated white sugar
  • 4 large eggs
  • 2 teaspoons packed grated fresh lemon zest
  • 2 teaspoons pure lemon extract
  • One 16-ounce container sour cream (not low-fat or fat-free)
  • For Glaze:
  • ¾ cup confectioners' sugar, sifted
  • 1 to 2 Tablespoons fresh lemon juice
Instructions
  1. Heat oven to 350 degrees F. Butter and flour six mini loaf pans, 5-1/4-by-3-by-2-inch loaf pans.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In a large bowl of electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and lemon extract. On low speed beat in flour mixture in three additions, alternating with the sour cream in two additions and beating until just incorporated. Do no over-mix.
  4. Scrape the batter into the prepared loaf pans and smooth the tops. Bake for 32 to 34 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs clinging to it, Transfer pans to wire rack and cool for 10 minutes.
  5. , Run a knife around the edges of each pan to release the loaves, and invert onto another rack, then turn the loaves right side up to cool completely.
  6. For glaze: Put the rack on a baking sheet. Whisk together the confectioners' sugar and 1 Tablespoon of the lemon juice in a small bowl then whisk in enough of the remaining tablespoon of lemon juice, a few drops at a time, to make a smooth glaze. Spoon about 1 tablespoon down the center of each loaf, letting some drip down the sides. Let stand until the glaze sets.
Recipe by The Culinary Cellar at https://theculinarycellar.com/bake-a-thank-you/