Lemon Buttermilk Mini Loaves

• Ingredients

  • 1 cup (2 sticks unsalted butter, at room temperature
  • 1 ¾ cups sugar
  • 4 large eggs, at room temperature
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups buttermilk
  • 4 tablespoons lemon juice
  • 1 tablespoon lemon juice
  • ¾ cup confectioners’ sugar, plus more as needed
  • 1 tablespoon cold water, plus more as needed

• Produce

  • 1 tablespoon lemon, zest

Found on joylovefood.com

Description

Directions

• Preheat oven to 350°F. Lightly grease five (5) 5 ¾ inch x 3 inch loaf pans.
• In a large bowl, using an electric mixer, fitted with the paddle attachment, beat together butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, baking soda and salt.
• In a small bowl, whisk together the buttermilk, lemon zest and 4 tablespoons of the lemon juice.
• Add flour mixture alternating with buttermilk mixture, to egg mixture in three additions, stirring after each addition and scraping down sides as needed.
• Spoon batter into greased loaf pans, filling each pan about ¾ of the way full. Bake in preheated oven for about 35 minutes or until a tester inserted into the middle of a loaf comes out clean.
• Cool pans on wire racks for 10 minutes. Remove loaves from pans, place on rack and cool completely.
• In a small bowl whisk together 1 tablespoon lemon juice, confectioners’ sugar and 1 tablespoon of water until very smooth. Add a little more sugar or water as necessary to desired consistency.
• Spoon glaze evenly over loaves.
• Allow the glaze to firm, then slice and serve, or refrigerate loaves, individually wrapped in foil.