Lemon Pound Cake Muffins

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Lemon Pound Cake Muffins can be eaten for breakfast or dessert- you decide!

lemon pound cake muffin with glaze sitting on a white plate with more muffins in the background

I’ve always felt like eating muffins for breakfast is like a good excuse to eat cake for breakfast. They’re pretty much the same thing, wouldn’t you agree? So these lemon pound cake muffins are a delicious lemon pound cake baked in a muffin tin for individual treats. They’re topped with a sweet and simple lemon glaze. They’re not quite as heavy as traditional pound cake, but they do have a more dense texture than traditional muffins.

lemon pound cake muffins displayed with a raised display of muffins in the background

How to make Lemon Pound Cake Muffins:

Butter, sugar, eggs, vanilla extract, lemon extract and sour cream are mixed together to combine with flour, baking soda and salt. The batter is spooned into a muffin pan, and the muffins bake for about 15 minutes. Then you’ll set them aside to cool for a few minutes.

Supplies needed for baking these muffins:

You have a choice with these muffins. You can either bake them in a muffin tin to make traditional muffins. Or you can use a mini loaf pan to bake them into mini pound cake loaves. Use a hand juicer to juice your lemons. A zester is helpful to have on hand for adding lemon zest to the glaze.

overhead shot of lemon pound cake muffins with glaze

The glaze:

The glaze for lemon pound cake muffins is a simple blend of powdered sugar and freshly squeezed lemon juice. You can also add a little lemon zest to the glaze, if you’d like.

Set your muffins on some waxed paper, or put a baking sheet under the cooling rack. Then drizzle the glaze onto the muffins.

overhead shot of lemon pound cake muffins with glaze and a lemon

Be generous with the glaze. It adds a sweet crust to the tops of the muffins!

lemon pound cake muffin with glaze unwrapped on a white plate with more muffins and lemon in the background

These lemon pound cake muffins are the perfect sweet addition to breakfast. But they are also a nice, sweet, portion-sized snack to enjoy for dessert. 

overhead shot of lemon pound cake muffin with wrapper removed

Store these muffins at room temperature in a sealed container for a couple of days. If you freeze them, just make sure they are in a well-sealed container, and take them out to serve as you wish. Enjoy!

Here are a few more muffin recipes you might like to try:

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Lemon Pound Cake Muffins

Totally delicious pound cake made into muffins!
Prep Time 20 minutes
Cook Time 15 minutes
Servings 12 muffins
Calories 309kcal
Course Breakfast, Dessert
Cuisine American
Keyword Lemon, muffins, pound cake



  • cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup granulated white sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 cup sour cream, divided


  • 2 cups powdered sugar
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon finely grated lemon zest, optional


  • Preheat the oven to 400°F. Line muffin cups with papers (or spray the cups with nonstick spray).


  • In a small bowl, whisk together the flour, salt and baking soda; set aside.
  • In a large mixing bowl, use an electric mixer to cream the sugar and butter 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).
  • Fill the cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes, and then remove the muffins from the pan to a cooling rack.


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


  • *A mini pound cake pan 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.


Serving: 1muffin | Calories: 309kcal | Carbohydrates: 51g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 208mg | Potassium: 48mg | Fiber: 1g | Sugar: 37g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

miniature lemon pound cake with glaze on a cooling rack


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