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Lemon Pound Cake Muffins
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Description
Here is a great recipe for a relaxing spring brunch. Enjoy.
Ingredients
- FOR THE MUFFINS:
- ½ cups Butter, Softened
- 1 cup Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- ½ teaspoons Lemon Extract
- 1-¾ cup All-purpose Flour
- ½ Tablespoons Salt
- ¼ teaspoons Baking Soda
- 1 teaspoon Poppy Seeds
- ½ cups Sour Cream
- FOR THE GLAZE:
- 1 cup Confectioners Sugar
- 2 Tablespoons Lemon Juice
Preparation
Preheat oven to 400ºF.
In a large bowl, cream the butter and sugar. Add the eggs and extracts; beat well.
Combine the flour, salt, baking soda, and poppy seeds; add to creamed mixture alternately with sour cream.
Fill greased or paper-lined muffin cups 3/4 full. Bake for 18-20 minutes or golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm.
Yields 1 dozen muffins.
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