In a mixing bowl, whisk together granulated sugar and salt. Pour in the melted unsalted butter and mix until coarse crumbs form. Gradually add cake flour and mix well. Set aside.

Preheat your oven to 325°F (163°C) to ensure proper baking.

Spray mini loaf pans generously with baking spray and sprinkle a layer of granulated sugar in the bottom of each pan.

In a stand mixer, combine room temperature unsalted butter and granulated sugar. Mix for about 3 minutes until light and fluffy.

In a separate bowl, whisk whole milk, sour cream, large eggs, vanilla extract, and sweet dough emulsion extract until well mixed.

In another bowl, whisk cake flour, baking powder, baking soda, and salt together.

Gradually add the dry mixture to the wet ingredients, alternating, and mix until just combined.

Evenly distribute the batter in the prepared pans using an ice cream scoop.

Sprinkle the prepared crumb topping over each loaf.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Allow to cool in the pans for about 10 minutes, then transfer to a wire rack.

In a mixing bowl, whisk together milk, sweet dough emulsion extract, melted butter, and powdered sugar until smooth.

Pour the glaze over the cooled cakes and let it set. Optionally, sprinkle with colorful sprinkles.