Lemon-Sour Cream Tea Loaves
 
Ingredients
  • ½ cup salted butter, softened
  • 1¼ cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon lemon extract
  • 1½ cups plus 3 tablespoons cake flour, such as Swans Down
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 325°.
  2. Spray 3 (5¾ x 3¼-inch) mini loaf pans with baking spray with flour.
  3. In a large bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 1 minute. Reduce mixer to low speed, and
add eggs, one at a time, beating until incorporated. Add lemon zest and lemon extract, beating at low speed until incorporated.
  4. In a small bowl, combine flour, baking soda, and salt, whisking well. Add half of flour mixture to egg mixture, beating at low speed. Add sour cream, beating until incorporated. Add remaining half of flour mixture, beating at low speed until incorporated. Divide batter evenly among prepared pans.
  5. Bake until edges of loaves are golden brown and a wooden pick inserted in the centers comes out clean, approximately 40 minutes.
  6. Let loaves cool in pans for 10 minutes. Transfer to wire cooling racks (top side up), and let cool completely, approximately 1 hour.
  7. Garnish loaves with a dusting of confectioners’ sugar, if desired.
  8. Slice thinly using a serrated bread knife, before serving.
Notes
Make-Ahead Tip: Lemon–Sour Cream Tea loaves can be baked, wrapped securely in plastic wrap, placed in an airtight container, and frozen for up to a month. Let thaw before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-sour-cream-tea-loaves-recipe/