Easy Mini Lemon Loaves

INGREDIENTS milk white vinegar all-purpose flour baking powder pinch of salt unsalted butter softened brown sugar large egg fresh lemon juice fresh lemon zest powdered sugar heavy cream (or milk)

Stir vinegar into milk. Allow to sit for 5-10 minutes. At the same time, in a medium bowl, gently whisk flour, baking powder, and salt together. Set aside. In a separate bowl, cream the butter and sugar together until light and fluffy.

Beat in the egg, fresh lemon juice, and zest until combined.

Alternate adding flour mixture and buttermilk and mix after each addition. Be sure to not over-mix.

Pour batter into prepared baking pans and bake. Allow bread to cool for 10 minutes in the pan. Then remove it from the pan onto a wire rack to finish cooling.

After the bread has cooled, whisk the powdered sugar and heavy cream (or milk) together in a small bowl.

Drizzle the glaze over the two lemon loaves. Slice and serve.

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