Mini Lemon Loafs

Mini Lemon Loafs
yield: 8 mini

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 large lemon, zested {5 teaspoons, approximately}
1 1/2 cups all purpose flour, sifted {which ends up being about 1 3/4 cup sifted flour}
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons milk

glaze:
1/4 cup fresh lemon juice
1/2 cup granulated sugar

Directions:

Preheat oven to 350 degrees. Spray mini pans with non stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla, lemon zest and sour cream. Scrape sides and mix again. With mixer on low speed, incorporate all dry ingredients until just combined, then stir in milk. Scrape sides and mix a few more times by hand. Spoon batter equally into prepared pans. Bake 15-20 minutes or until edges are golden brown and are baked thoroughly- use the toothpick method to see if they are done. Mine were done at 18 minutes.

While lemon loaves are baking, mix ingredients together for glaze and microwave on high for 2 minutes, stirring every 20 seconds or so to dissolve sugar into lemon juice. The glaze is done once the sugar has dissolved.

Once loaves come out of the oven, cool at least 15 minutes before removing from pans. Spoon glaze over loaves and continue to cool completely. Store in air tight containers until ready to serve.