Mini Lemon Cakes

Preheat the oven to 350°F. Grease and line 5 4-inch round cake pans with parchment paper. Combine and sift flour, baking powder, soda, and salt in a small bowl. Set aside. In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar. Do this for around two minutes. Add the lemon juice, eggs, oil, sour cream and vanilla, and beat well to combine. Whisk through the dry ingredients until combined, but don’t over-mix the batter. Pour batter into the prepared pan. Bake the cake for around 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean, with a few moist crumbs. Let the cake cool in the pan for 10 minutes before removing it and letting it cool to room temperature on a cooling rack. To serve, the cooled cake can be dusted with icing sugar or drizzled with a lemon glaze.