LEMON POUND CAKE MUFFINS
These muffins taste just like lemon pound cake, topped with a delicious glaze.
Servings: 12 muffins
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp lemon extract
- 1 3/4 cup flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 cup powdered sugar
- 2 Tbsp lemon juice
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and lemon extract.
Combine the flour, salt and baking soda in a separate bowl and then add to the creamed mixture. Add the sour cream and mix until well combined.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400 for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan onto a wire rack. Combine the glaze ingredients and drizzle over the warm muffins. These are best served warm - enjoy!