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Lemon Pound Cake Muffins


I love citrus year round but nothing beats the New England January blahs like cooking and baking with lemons.  That's why for this month's #MuffinMonday I chose Lemon Pound Cake Muffins from Taste of Home. 

 

I did make a few small changes to the Lola B's recipe.  I hate to see anything to go waste so I zested the lemon into the batter before juicing it to use in the glaze. I used a large cookie scoop to fill my paper lined cups, it makes it so easy to divide the batter up evenly.

 

Mine baked in exactly 20 mins, but be sure not to overbake.  I moved them to a wire rack to cool and before glazing them I popped a rimmed baking sheet under the rack to catch the excess.  For the glaze I used 1 cup of powdered sugar and the juice of a large lemon.  For us, that was plenty to cover all 12 muffins.

 

Thank you to Stacey for hosting #MuffinMonday!  Be sure to check out the links down below to all of the other amazing recipes being shared this month! 


Lemon Pound Cake Muffins

Lemon Pound Cake Muffins

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
  • Zest from 1 large lemon
  • 1  3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
GLAZE:
  • 1 cup confectioners' sugar
  • Juice from 1 large lemon

Instructions

  1. In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes.
  2. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Add lemon zest.
  3. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
  4. Fill 12 greased or paper-lined muffin cups three-fourths full.
  5. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes.
  6. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  7. Combine the glaze ingredients; drizzle over muffins.  I place a baking sheet underneath catch the glaze runoff for easier clean up.
Source: https://www.tasteofhome.com/recipes/lemon-pound-cake-muffins/

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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.





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Comments

A Day in the Life on the Farm said…
I've been suffering the winter blahs too and now I have a cure with these bright citrusy little muffins. Thanks Jolene!!
January 25, 2021 at 8:07 AM
Stacy Rushton said…
You are so right, Jolene. Anything with lemon brightens my day. Your muffins are a taste of sunshine!
January 25, 2021 at 8:11 AM
Rebekah said…
I love lemon pound cake - these sound amazing!
January 25, 2021 at 10:20 AM
Sue Lau said…
I wish I'd had these here for breakfast. The lemon sounds lovely and perfect for a cup of hot tea.
January 25, 2021 at 11:34 AM
Radha said…
Perfect muffin for a sweet morning with the bright flavors from the lemon. I would love to have a couple of these.
January 25, 2021 at 1:16 PM
Karen said…
These are super gorgeous with that criss cross icing! They sound delish.
January 25, 2021 at 3:59 PM
Swathi said…
Lemon poundcake looks delicous I love this fresh summery version of muffins.
January 25, 2021 at 8:39 PM
Kelster said…
I still always choose chocolate over lemon but I think if I saw these beside a chocolate muffin, I would think twice. They look so good.
February 18, 2021 at 6:53 PM

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