LEMON BABY TEACAKES
Use aluminum foil pans for baking these treats and gift-wrap them-pan and all. They stay fresh longer that way.
- 2 1/4 C flour
- 1 1/2 t baking powder
- 1/2 t salt
- 1 1/2 sticks (6oz) unsalted butter, softened
- 1 C sugar
- Grated zest of 2 lemons
- 4 large eggs
- 1 1/2 t vanilla
- 1/2 C milk
1. Butter three 5 3/4-inch (2 cup capacity) loaf pans, dust with flour, and place them on a baking sheet.
2. 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 minutes after each egg goes in. Stir in the vanilla. Alternately, blend in the dry ingredients (in 3 additions) and the milk (in 2).
3. Divide the batter among pans and bake at 325 degrees for 45 to 50 minutes, or until a toothpick inserted into the cakes comes out clean. Cool before wrapping.