LEMON CAKE BARS WITH CHIA SEEDS

Makes: 10 (1 1/2x4-inch) mini loaves

Prep time: 30 minutes

Baking time: 18 minutes

- 1 1/2 cups cake flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 2/3 cup unsalted butter, softened slightly

- 1 cup sugar

- Zest from 1 medium lemon

- 2 large eggs

- 1/3 cup sour cream

- Juice from 1/2 lemon

For the glaze:

- 2 tablespoons lemon juice

- Zest from 1/2 lemon

- 1/4 cup fresh milk

- 1 cup confectioners' sugar

-  Chia seeds, to top

1. Preheat oven to 350°F. Grease a baking pan with mini-loaf molds with butter and line with parchment paper. 

2. Sift together cake flour and baking powder into a bowl. Add salt. Set aside. 

3. In the bowl of an electric mixer fitted with the whisk attachment, cream butter, sugar, and lemon zest on medium speed until light and fluffy, about 5 minutes. 

4. Add eggs one at a time, beating after each addition. Add flour mixture in 3 parts, alternating with sour cream and lemon juice. 

5. Pour batter into prepared pan. Bake in the oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding and glazing, about 5 minutes. 

6. Make the glaze: Whisk together lemon juice and zest, milk, and confectioners' sugar in a bowl until well combined. 

7. Spoon glaze over mini cake loaves. Sprinkle chia seeds on top. 

Enjoy your cooking with your loved one