LEMON BABY TEACAKES

By bjnelson55

Use aluminum foil pans for baking these treats and gift-wrap them -- pan and all. They stay fresh longer that way.

Ingredients

• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/2 sticks (6 oz) unsalted butter, softened
• 1 cup sugar
• grated zest of 2 lemons
• 4 large eggs
• 1-1/2 teaspoon vanilla extract
• 1/2 cup milk

Details

Servings 3

Preparation

Step 1

Butter three 5-3/4 inch (2 cup capacity) loaf pans, dust with flour, and place them on a baking sheet.

Whisk together the dry ingredients. Beat the butter, sugar, and zest together for about 2 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Stir in vanilla. Alternatively, blend in the dry ingredients (in 3 additions) and the milk (in 2).

Divide the batter among the pans and bake at 325 degrees F for 45 to 50 minutes, or until a toothpick inserted into the cakes comes out clean.

Cool before wrapping.