Desserts

Lemon Pound Cake Muffins

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.

Lemon Pound Cake Muffins - The perfect accompaniment to your morning coffee! These muffins are dense and moist and drizzled with a sweet, tangy lemon glaze.

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.

Lemon Pound Cake Muffins - The perfect accompaniment to your morning coffee! These muffins are dense and moist and drizzled with a sweet, tangy lemon glaze.

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.

Lemon Pound Cake Muffins - The perfect accompaniment to your morning coffee! These muffins are dense and moist and drizzled with a sweet, tangy lemon glaze.

For more lemon recipes, check out my Lemon Curd Coconut Macaroons, Homemade Lemon Curd and Strawberry Lemon Fool.

Do you love sweet and tangy lemon desserts?

Lemon Pound Cake Muffins - The perfect accompaniment to your morning coffee! These muffins are dense and moist and drizzled with a sweet, tangy lemon glaze.

Yield: 12

Lemon Pound Cake Muffins

The perfect accompaniment to your morning coffee! These muffins are dense and moist and drizzled with a sweet, tangy lemon glaze.

Ingredients:

  • 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

Glaze:

  • 2 cups powdered sugar
  • 3 tbsp lemon juice

Directions:

  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. Stir together glaze ingredients and drizzle over muffins.



Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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