Lemon Pound Cake Muffins Recipe

4.5 15 23
Lemon Pound Cake Muffins Recipe
Lemon Pound Cake Muffins Recipe photo by Taste of Home
Publisher Photo

Lemon Pound Cake Muffins Recipe

Read Reviews
4.5 15 23
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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. Yield: 1 dozen.
Originally published as Lemon Pound Cake Muffins in Taste of Home February/March 2006, p29

Nutritional Facts

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

  • 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 all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  1. 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.
  2. 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.
  3. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
Originally published as Lemon Pound Cake Muffins in Taste of Home February/March 2006, p29

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Reviews forLemon Pound Cake Muffins

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2124arizona User ID: 845443 268806
Reviewed 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!!"

MY REVIEW
Irascible_Baker User ID: 8765838 261493
Reviewed 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."

MY REVIEW
cbenne12 User ID: 7424916 228943
Reviewed Jul. 4, 2015

"Very tasty. I love the glaze on top!"

MY REVIEW
AnelaKatelyn2015 User ID: 7453818 67232
Reviewed May. 22, 2014

"Love this recipe "

MY REVIEW
conshanty User ID: 435252 78183
Reviewed Feb. 13, 2013

"I won't make these again. They are a bit dry and just so-so tasting."

MY REVIEW
gabriele3034 User ID: 1653362 71450
Reviewed Sep. 24, 2012

"I was worried after reading that first comment, that these wouldn't turn out right. Then I was worried when I saw how thick the batter was, but chalked it up to using sour cream instead of milk in the recipe. They turned out great! not too sweet, great for breakfast. They weren't the most moist, but next time I may try to take them out of the oven sooner. I baked them exactly 18 minutes. I will be making these again!"

MY REVIEW
havetomakedinner User ID: 1605879 157204
Reviewed Jun. 30, 2012

"This is an excellent muffin! Very moist. The last reviewer must have made a mistake. I like to add some blueberries and I omit the glaze."

MY REVIEW
krazykrisy User ID: 4475315 78004
Reviewed Mar. 14, 2012

"These were dry and just bland. I can't believe this is a contest winning recipe. Did you even try these when you did the contest? Very disappointing!!!!"

MY REVIEW
KY_Cook User ID: 1619535 135781
Reviewed Oct. 16, 2010

"My family is in love with these muffins and requests them often. YUMMY! :)"

MY REVIEW
luv91 User ID: 2636261 107182
Reviewed Sep. 20, 2010

"These are very good, did add a little more lemon extract.. As the recipe name states, they are like poundcake. so they are dense. very nice."

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