Lemon Pound Cake Muffins
Total TimePrep: 15 min. Bake: 20 min.
Used the zest from the lemon in the batter. Only used 1 cup of powdered sugar and the juice from that large lemon for the glaze, it was plenty to cover all 12 muffins. Perfect recipe to beat the winter blahs!
Nice cake like muffin. I didn't have any lemon extract so I zested a lemon and added that to the batter. The recipe glaze makes too much. You could easily use 1 cup and have a nice glaze.
Really good. Based on prior reviews I added the zest of one small lemon to the batter and increased the lemon extract to one teaspoon. I then used the lemon juice for the icing. I cut the glaze in half and still had some left over. Will definitely make again.
I just took the muffins out of the oven, they taste great, and the glaze is phenomenal! Would recommend.
Followed the recipe as written, except topped with lemon frosting. Muffins seemed very dry and had little lemon flavor. Would use some lemon juice
The icing on these is fantastic. Gives the rather plain muffins a nice kick. Good combo together. My kids loved them!
Taste of Home Volunteer Field Editor reviewThese are so easy and tasty! I added some lemon zest for a little more zing but they are a stand alone act. They are wonderful even without the glaze! They come out tender and moist. I used Greek plain yogurt instead of sour cream. Batch doubles well. Easily made with what you have in your pantry. I am sure it would be wonderful with orange flavors, too!
These muffins can double for breakfast and dessert! These are so incredibly moist and flavorful!! We'll try these again and again!!
These are very light and fluffy muffins and do take some characteristics from their namesake, pound cake. Overall, they are very tasty and well complemented by the lemon glaze, which hardens up with time, but I cannot deny that perhaps they were a little dry and not as perky as pound cake. I wouldn't say this hampers my satisfaction with the recipe, because they were still delicious.
Very tasty. I love the glaze on top!