I made a batch of Lemon Pound Cake Muffins to enjoy with my morning coffee. They reminded me of muffins you’d buy at a coffee shop. A little fancy, but a whole lot of YUM.
The muffin itself isn’t overly sweet and has the perfect amount of tangy lemon flavour. They are dense, moist and melt-in-your-mouth good. The lemon glaze makes the muffin, in my opinion. It adds a sweet lemony flavour.
This recipe makes 12 large muffins. I gave some of them to a friend and kept about half for my family to enjoy. My daughter, Bridget, is a huge lemon fan. This kid will eat a whole lemon like an orange! It’s crazy to watch.
Do you love sweet and tangy lemon desserts?
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1 3/4 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup sour cream
- 2 cups powdered sugar
- 3 tbsp lemon juice
- Preheat oven to 400F.
- Add the butter and sugar to a large mixing bowl and beat until combined. Add the eggs, vanilla extract and lemon extract and beat together.
- In another bowl, stir together flour, salt and baking soda. Add to the wet mixture alternately with the sour cream until combined. Mixture will be thick.
- Add paper muffin cups to a muffin tin. Fill 3/4 way full with mixture. Bake for 20 to 22 minutes or until a toothpick comes out clean from the center of a muffin. Cool slightly before removing from pan to cool on a wire rack.
- Stir together glaze ingredients and drizzle over muffins.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 315Total Fat: 11.9gSaturated Fat: 7.6gUnsaturated Fat: 3.6gCholesterol: 54.7mgSodium: 153.4mgCarbohydrates: 48.9gFiber: 0.5gSugar: 33.8gProtein: 3.9g