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Lemon Pound Cake Muffins

Here is a great recipe for a relaxing spring brunch. Enjoy.

1/2 cup butter, softened
1 cup sugar
2 eggs
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
1 teaspoon poppy seeds
1/2 cup sour cream

Glaze: 1 cups confectioner's sugar
2 tablespoons lemon juice

In a large bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, baking soda, and poppy seeds; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or golden brown. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

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