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Lemon Pound Cake Muffins

 Lemon Pound Cake Muffins
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons lemon juice

Directions

  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • the sour cream and extracts. Combine the flour, salt and baking
  • soda; add to creamed mixture just until moistened.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at
  • 400° for 18-20 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pan
  • to a wire rack.
  • Combine the glaze ingredients; drizzle over muffins. Serve warm.

2 of 2

Lemon Pound Cake Muffins (continued)

Directions (continued)

  • Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 311 calories, 10 g fat (6 g saturated fat), 63 mg cholesterol, 218 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.