Mini Lemon Loaves
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice for the glaze
Instructions
- Preheat the oven to 350°F and arrange 6 paper mini loaf tins on a baking sheet.
- Whisk the flour, baking powder, baking soda, and salt together in a bowl.
- Cream the butter and sugar together until light and fluffy, about 3 minutes, pale and increased in volume.
- Beat in the eggs one at a time, then the yogurt, lemon juice, zest, and vanilla, until smooth.
- Fold the dry ingredients into the wet just until no flour streaks remain.
- Divide the batter evenly among the 6 tins, filling each about two-thirds full.
- Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when pressed.
- Cool the loaves in their tins on a rack for 15 minutes, then lift out to cool for 20 minutes more.
- Whisk the powdered sugar with the lemon juice until the glaze drips in a slow ribbon off the whisk.
- Drizzle the glaze over the cooled loaves and let it set for 15 minutes, until no longer tacky.
- Return each loaf to its paper tin, wrap twine twice around, and tie a bow at the top, tucking a small tag under the knot.
- Sell the same day or store airtight for up to 3 days at room temperature.
Good to Know
The unglazed loaves freeze well for 2 months; thaw and glaze the morning of the sale for a glaze that still looks wet and fresh.