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Lemon Pound Cake Muffins

Name: Lemon Pound Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 1-3/4 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; GLAZE:; 2 cups confectioners' sugar; 3 tablespoons lemon juice

22 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

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

Lemon Pound Cake Muffins Recipe photo by Taste of Home

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Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups 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, 5-7 minutes. Add eggs, 1 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 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts

1 muffin: 311 calories, 10g fat (6g saturated fat), 63mg cholesterol, 218mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:

JMartinelli13
Jan 19, 2021
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!
ROSE
Dec 1, 2020
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.
Deborah
Apr 29, 2020
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.
Jordan
Apr 11, 2020
I just took the muffins out of the oven, they taste great, and the glaze is phenomenal! Would recommend.
Susan
Apr 9, 2020
Followed the recipe as written, except topped with lemon frosting. Muffins seemed very dry and had little lemon flavor. Would use some lemon juice
MamaMeese
Mar 1, 2020
The icing on these is fantastic. Gives the rather plain muffins a nice kick. Good combo together. My kids loved them!
jon.ruth.alumbaugh
Feb 12, 2018
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!
2124arizona
Jul 1, 2017
These muffins can double for breakfast and dessert! These are so incredibly moist and flavorful!! We'll try these again and again!!
Irascible_Baker
Feb 18, 2017
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.
cbenne12
Jul 4, 2015
Very tasty. I love the glaze on top!