Mini Lemon Loaves

1. Preheat oven to 425º F.
2. Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
3. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream the butter, sugar, and zest together on medium speed for 3-4 minutes.
4. Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
5. Add the sour cream and lemon juice. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Add in the flour mixture and mix just until combined.
7. Prep a mini loaf pan by coating it with cooking spray.
8. Carefully scoop the batter into the pan and smooth it out with an offset spatula.
9. Bake for 5 minutes. Turn oven down to 350º F and continue to bake for another 19-21 minutes until a toothpick inserted into the center of a cake comes out mostly clean.
10. Cool for 5 minutes on a cooling rack before gently running a knife along the edges and carefully turning them out onto a cooling rack to cool completely.

Lemon Glaze

1. Sift the powdered sugar into a medium bowl.
2. Add in the lemon juice and whisk together.

Assembly

1. Transfer the icing to a piping bag with a small round tip.
2. Drizzle icing over each mini loaf in a zig zag motion. Add lemon zest on top. Enjoy!