LEMON POUND CAKE MUFFINS RECIPES
LEMON POUND CAKE MUFFINS RECIPE: HOW TO MAKE IT
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. , Combine the glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts : Calories 311 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 218mg sodium, CarbohydrateContent 51g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
LEMON POUND CAKE MUFFINS RECIPE - FOOD.COM
Make and share this Lemon Pound Cake Muffins recipe from Food.com.
Total Time 38 minutes
Prep Time 20 minutes
Cook Time 18 minutes
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 304.7, FatContent 9.9, SaturatedFatContent 5.9, CholesterolContent 59.5, SodiumContent 194, CarbohydrateContent 51.4, FiberContent 0.5, SugarContent 36.5, ProteinContent 3.3
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- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
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