LITTLE LEMON LOAVES
A friend now bakes these small loaf cakes as thank-you treats on teacher appreciation day.
The loaves keep well, so you might want to make them part of your holiday baking and tuck one or two
into the gift boxes you are shipping. Moist and buttery, they are delicious with a dusting of confectioners'
sugar, but the easy glaze adds even more lemon flavor.
Makes 6 Small Loaves
| (CLICK TO BUY)
For the Loaves:
2 1/4 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/4 cups sugar
4 large eggs
2 teaspoons packed grated lemon zest
2 teaspoons pure lemon extract
One 16-ounce container sour cream
For the Lemony Glaze (optional):
3/4 cup confectioners’ sugar, sifted
1 to 2 tablespoons fresh lemon juice
||Put a rack in the middle of the oven and preheat the oven to 350°F. Butter and flour six 5 3/4-by 3-by 2-inch loaf pans.|
||Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.|
||In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy,
2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Beat in the lemon zest and the lemon extract. On low speed, beat in the flour mixture in three additions, alternating
with the sour cream in two additions and beating just until incorporated.|
||Scrape the batter into the prepared pans and smooth the tops. Bake for 32 to 34 minutes, or until a toothpick inserted
in the center of a cake comes out with just a few moist crumbs clinging to it. Transfer the pans to a rack to cool for 10 minutes.|
||Run a knife around the edges of each pan to release the cake, invert the cakes onto another rack, and then turn the cakes
right side up to cool completely.|
|For the Optional Glaze|
Put the rack of cakes on a baking sheet. Whisk together the confectioners' sugar and 1 tablespoon lemon juice in a
small bowl, then whisk in enough additional lemon juice, a few drops at a time, to make a smooth glaze. Spoon about
1 tablespoon glaze down the center of the top of each cake, letting some of the glaze drip down the sides. Let stand until the glaze has set.
(The cakes, glazed or unglazed, can be stored, well wrapped or in an airtight container, for up to 5 days.)|
Excerpted from SWEET GRATITUDE copyright © 2005 Sutton, Judith.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.