Lemon Pound Cake Muffins
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 1/2 cup butter softened
- 1 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- glaze:
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon extract
- 1/4 teaspoon baking soda
- 1-3/4 cups all-purpose flour
- Carbohydrate 454.317067124598 g
- Cholesterol 1245.67500033937 mg
- Fat 168.772641794006 g
- Fiber 0.100333334955629 g
- Protein 29.2372300036188 g
- Saturated Fat 100.185451746659 g
- Serving Size 1 1 dozen. (1078g)
- Sodium 57112.8130779561 mg
- Sugar 454.216733789642 g
- Trans Fat 13.527174675303 g
- Calories 3390 calories
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 and extracts. 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 400degrees 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.
