Sour cream chocolate chip cake

(From the Joy of Cooking.)

• 5 TBS butter, melted
  
• 2/3 c. sugar
• 1 tsp vanilla
• 1 c. sour cream
• 1 large egg
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1.5 c. flour
• 3/4 c. miniature or regular semisweet chocolate chips
  

Preheat oven to 350 F. Grease and flour one 9x5" loaf pan or line the bottom with wax or parchment paper.

Stir together butter, sugar, vanilla, sour cream, and egg. Add baking soda, baking powder, and flour, and stir until just combined. Stir in chocolate chips.

Pour into pan and bake 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool 10 minutes then remove from pan and remove wax paper if used. Cool right side up.

Lemon tea bread

(A lemon cake with a glaze. Recipe and notes from Kandice. Tastes superb!)

From Southern Living.... I always leave off the last step, since I usually bake the night before and let it cool overnight before making the glaze. I also find it pretty difficult to get two tablespoons of lemon rind off of one lemon without endangering fingers - but I'm sure it can be done.

MAKES 1 (8-INCH) LOAF

PREP: 15 MIN., BAKE: 1 HR.

• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons lemon rind, divided
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar

BEAT softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

STIR together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- × 4-inch loafpan.

BAKE at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

STIR together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.