Ingredients
| salted butter: 1/2 cup (soft) |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| lemon extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 3/4 cups |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| light sour cream: 1/2 cup |
| powdered sugar (unsifted): 2 cups |
| lemon juice: 3 Tbl |
Lemon Pound Cake Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
18 min -
Servings
12 serving(s)
Tags
Method
- In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well.
- Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream.
- Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes.
- Cool for 5 minutes and move to a wire rack to cool.
- Combine glaze ingredients; drizzle over muffins. Serve warm.