Lemon Pound Cake Muffins

Yield: 12 muffins

Prep Time: 20 min

Cook Time: 15 min

Lemon Pound Cake Muffins


1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup sour cream

2 cups powdered sugar
3 Tablespoons fresh lemon juice


1. Preheat oven to 400°F. Line muffin cups with papers (or grease the cups).

2. In a small bowl, whisk together flour, salt and baking soda; set aside.

3. In a large mixing bowl, use an electric mixer to cream the butter and the sugar together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).

4. Fill cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for about 10 minutes on a rack, and then remove muffins from pan.

5. Place baking sheet under a cooling rack and place warm muffins on the rack. In a medium bowl, whisk together glaze ingredients; drizzle over muffins. Let glaze set up and serve warm (also good when cooled).


*A mini pound cake pan (as pictured) will also work for this recipe.
*If you don't have lemon extract, try substituting 1 teaspoon lemon zest instead.
*Lemon yogurt can be substituted for the sour cream.

Source: RecipeGirl.com

7 Responses to “Lemon Pound Cake Muffins”

  1. postedAug 21, 2009 7:07 PM

    Oh!! These look wonderful.

  2. postedNov 20, 2011 8:05 AM

    i took the base of these and made white choc raspberry muffins. it was really tasty, but because of the additional sugar from the chocolate, i probably should’ve turned the temperature down. otherwise, the base was delicious! the next time i will make the lemon variety. thanks for a really great recipe.

  3. postedAug 30, 2013 12:08 PM

    Love these!!!!!!!!!!

  4. postedJan 31, 2015 1:08 PM

    I have some mini loaf pans ( 6×3.75×2″). How long would I bake these for?


    • postedFeb 4, 2015 7:13 AM

      not sure- just keep an eye on them, and when a toothpick inserted into the middle comes out clean, they’re done!

  5. postedSep 18, 2016 8:00 AM
    Jane Dudine

    Can these be frozen and used at a later time?

    • postedSep 20, 2016 9:02 AM

      I’m sure you could do that!

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