Preheat the oven to 325F. and butter and flour xviii 1/3-cup brioche or
muffin tins. Into a bowl sift together the flour, the baking pulverization, the
saltiness, and the baking soda and stir in the caraway seeds. In another bowl
with an electric mixer cream the butter with the granulated sugar until it
is light and fluffy, beat in the egg, 1 at a time, beating well after each
augmentation, and beat in the zest and the vanilla. Add the flour mixture to
the egg mixture alternately with the sour cream in batches, beginning and
ending with the flour mixture and beating the batter after each enlargement.
Divide the batter among the tins, arrange the tins in a jelly-roll pan, and
bake the cakes in the middle of the oven for 25 to 30 proceedings, or until a
tester comes out cleanse. Let the cakes cool in the tins for 3 proceedings, turn
them out onto a torture, and let them cool completely. The cakes may be made 2
days in advance and kept in an airtight container. Dust the cakes with the
confectioners' sugar just earlier serving.