Lemon Pound Cake Muffins
These Lemon Pound Cake Muffins are a melt-in-your mouth moist, perfectly dense, and have just the right of lemony flavor thanks to lemon extract and a sweet lemon glaze. These muffins take just 15 minutes to prep and are perfect for breakfasts, snacks, or even desserts!
These Lemon Pound Cake Muffins are some of my favorite muffins to keep on hand. I love to sit and have one with my morning coffee because they remind me of the kind of baked goods you’d get at a coffee shop—kinda fancy, but so delicious!
The texture and flavor of these muffins is perfect, they have that dense texture indicative of a classic pound cake, but they’re still light and fresh thanks to the lemon flavor.
Whip up a batch of these and just watch how fast they disappear! You won’t be disappointed.
Why You’ll Love Lemon Pound Cake Muffins
- Quick and easy. Just a few pantry staples and 15 minutes to pop these delicious muffins in the oven.
- Perfectly portioned. They’re like everyone’s favorite cake, but already portioned out into a delicious muffin.
- Amazing flavor. The lemon extract gives the muffin batter just the right citrus flavor that’s made even better with the lemon icing on top.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Butter: I recommend unsalted butter. Be sure to soften it first so it combines easily with the sugar.
- Sugar: Regular granulated sugar will do the trick.
- Eggs: You’ll need 2 large eggs for this recipe. These help bind everything together so the muffins can hold their shape.
- Extracts: We’re adding sweet flavor depth and the perfect amount of lemony flavor with both lemon and vanilla extract.
- Flour: Use regular all-purpose flour to give the muffins their structure.
- Salt: Cuts the sweetness and enhances the flavor.
- Baking Soda: Baking soda gives the muffins a little bit of a lift so they don’t come out too dense.
- Sour Cream: The key to a deliciously moist texture.
- Glaze: You’ll finish your muffins off with a simple lemon glaze made with just powdered sugar and lemon juice.
How to Make Lemon Pound Cake Muffins
- Step One: Preheat oven to 400°F.
- Step Two: Add the butter and sugar to a large mixing bowl and beat until combined.
- Step Three: Add the eggs, vanilla extract and lemon extract and beat together.
- Step Four: In another bowl, stir together flour, salt and baking soda.
Step Five: Add to the wet mixture alternately with the sour cream until combined. Mixture will be thick.
- Step Six: Add paper muffin cups to a muffin tin. Fill ¾ 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.
- Step Seven: Stir together glaze ingredients and drizzle over muffins.
Equipment Needed
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What to Serve with Lemon Pound Cake Muffins
You can enjoy one (or two) of these lemon muffins for breakfast with your morning coffee like I do OR serve them as part of a big weekend brunch! Here are a few pairing ideas:
Recipe Tips and Tricks
- Alternate between wet ingredients and sour cream. Add smaller amounts at a time to the dry ingredients, alternating and mixing between each addition. This ensures that everything is well mixed and well combined.
- Do not over mix! Over-mixing can result in a tough, dry texture. Mix only until just combined for the best results.
- Fill the muffin cups evenly. I do about ¾ of the way full for each one. Keeping the muffins all the same size ensures that they bake at the same rate.
- Check for doneness. The best way to tell if the muffins are done baking is to insert a toothpick into the center. If it comes out clean, they’re good to go.
- Cool completely. I cool the muffins for a few minutes in the pan, then I transfer them to a wire cooling rack to cool completely. If they’re still warm when you add the icing, it will just melt off.
Variations and Substitutions
- Add fruit. Try giving your muffins a little bit of texture with a scoop of blueberries or raspberries.
- Make them lemon coconut. Mix some shredded coconut right into the batter or sprinkle it on top for a tropical flavor twist.
- Add nuts. Give your muffins a delicious nutty crunch with a sprinkle of chopped or slivered almonds on top of the icing.
- No sour cream? Try using plain Greek yogurt instead.
Storage Instructions
These lemon pound cake muffins can be stored in an airtight container at room temperature for 3-4 days.
Can these be frozen?
Yes! For longer storage, you can freeze the muffins without the glaze. Simply let them cool completely, then transfer them to a ziplock bag or freezer-safe container. Store them for up to 3 months.
When you’re ready to serve them, let them thaw at room temperature, add the glaze, then enjoy!
What’s the Difference Between a Pound Cake and a Muffin?
A key characteristic of a pound cake is that it tends to have a heavier, denser texture than that of a regular cake. These lemon pound cake muffins are designed to mimic that deliciously dense texture of traditional pound cakes—but in muffin form!
What is the Secret to Moist Muffins?
Sour cream! It adds tons of moisture, makes the muffins so tender, and gives them a subtly tangy flavor that pairs perfectly with the lemon.
To ensure that the sour cream is working in your favor, measure out your flour by spooning it into the measuring cup, then leveling it off gently with your finger. This prevents it from getting too packed in, which keeps the texture nice and moist!
Lemon Recipes
- Lemon Bars
- Lemon Tiramisu
- Lemon Cheese Bars
- Lemon Bread
- Lemon Sauce
- Lemon Curd Coconut Macaroons
- Homemade Lemon Curd
- Strawberry Lemon Fool
- Iced Lemon Pound Cake
You might also like these Pina Colada Muffins, Pecan Coffee Cake Muffins, Banana Raspberry Muffins, Banana Chocolate Chip Muffins or Sugar and Spice Muffins.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Lemon Pound Cake Muffins
Ingredients
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 1 ¾ cup all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup sour cream
Glaze
- 2 cups powdered sugar
- 3 tbsp lemon juice
Instructions
- Preheat oven to 400°F.
- 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 ¾ 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.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I just made these. The batter came together quickly. It just requires ordinary ingredients. I made one batch of mini muffins and one batch of full size. Baked the minis for just 10 minutes. Baked the regular size for 18 minutes but kept an eye on them because I did not want them to be over baked.
A added the zest from one lemon to the batter. That was the only change I made.
Stacie you are amazing ….your recipes are great. Keep them coming. Xx
Lemony fresh cake! I like muffins