Lemon Baby Teacakes

Lemon Baby Teacakes

2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks (6 oz.) unsalted
butter, softened
1 cup sugar
Grated zest of 2 lemons
4 large eggs
1 1/2 tsp vanilla
1/2 cup milk

Butter three 5 3/4 inch (2 cup capacity) loaf pans. Dust with flour. Place them on a baking sheet. Whisk together the dry ingredients. Beat the butter, sugar, and zest together for 2 minutes. Add the eggs one at a time. Beat for 1 minute after each egg goes in. Stir in the vanilla. Alternately, blend in the dry ingredients (in 3 additions) and the milk (in 2 additions). Divide the batter among the pans. Bake at 325 F for 45 to 50 minutes, or until a toothpick inserted into the cakes comes out clean. Cool well.