From Paulette Vickery's Recipe Collection

Minni Lemon Sour Cream Tea Breads

breads

2 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 each stick buter, softened
1 1/4 cup sugar
2 teaspoon grated lemon peel
2 each large eggs
1 cup sour cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour 4, 5 3/4 inch, by 3 1/4 inch, minni metal loaf pans. In medium bowl with wire whisk, mix flour, baking powder, baking soda, and salt. In large bowl with mixer at medium speed, beat butter until creamy. Add sugar and lemon peel, and beat until combined. At low speed, add eggs, 1 at a time, beating well after each addition until blended, occasionally scraping bowl with rubber spatula. Add vanilla. Alternately beat in flour mixture, and sour cream, beginning and ending with flour mixture. Spoon into prepared pans. Bake minni loaves 35-40 minutes, until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Makes 4 loaves, each 4 servings. If baking 1 large loaf, pour batter into a prepared 9 inch, by 5 inch pan, and bake 65 minutes. This bread can be made up to 3 months ahead and frozen for later use.

Yield: 4 servings




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