Muffin Monday: Lemon Pound Cake Muffins

I can’t believe that January’s almost over… Summer is almost creeping in and I am not ready for the hot, humid and sticky days yet. Not to forget, I still haven’t started on my fitness resolution yet!

Today’s muffin screams summer all over it. It’s very similar to the mini bundt cakes I made last week, but had very different ingredients.



I added a pinch of lemon zest to the batter to give it a more lemon-y texture and taste.

Here’s to summer and sunshine-y days…

Lemon Pound Cake Muffins
From Taste Of Home 

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream, I used buttermilk
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
1/2 tsp lemon zest 

For the glaze:
2 cups confectioners' sugar
3 tablespoons lemon juice 

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, extracts and lemon zest 

Combine the flour, salt and baking soda; add to creamed mixture just until moistened. 

Fill greased or paper-lined muffin cups three-fourths full. Bake at  400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 5 minutes before removing from pan to a wire rack. 

Combine the glaze ingredients; drizzle over muffins. Serve warm.

Oh, by the way, I just launched my Facebook page. Pretty please LIKE and share to your friends? :)

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.