Mini Lemon Pound Cakes

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Makes Three  5" x  3" Loaves

Ingredients:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 whole eggs

1 large lemon, zested (about 5 teaspoons)

1 tablespoon lemon juice

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons cream

Preparation:

Preheat oven to 350 degrees.  Spray three mini pans with nonstick cooking spray and set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt together.  In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy. Stir in eggs, lemon zest, lemon juice, and sour cream.  Scrape the sides and mix again.  With the mixer on low speed, incorporate all dry ingredients until just combined, then stir in cream. Scrape down sides and mix a few more times by hand.  Spoon batter equally into prepared pans filling 1/2 full.  Bake 20 to 25 minutes or until edges are golden brown and a toothpick placed in the center of the cake comes out clean.  Remove from oven and cool 15 minutes before removing from pans.

Variation:

These are great with coffee or try frosting them with the Lemon Cream Cheese Frosting.