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Glazed Lemon Pound Cake Muffins
in Diana's Recipe Book
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Servings: Makes 12 muffins |
Ingredients: ![]() Muffins: 1/2 cup (1 stick/4 oz./113g) butter, softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1-3/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup sour cream Glaze: 2 cups confectioners' sugar 3 tablespoons lemon juice |
Instructions: Preheat oven to 400 degrees F/200 degrees C. Grease or line 12 muffin cups with paper muffin or cupcake liners. In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt and baking soda; add to creamed mixture alternately with sour cream. Fill prepared muffin cups three-fourths full. Bake in preheated oven for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Makes 12 muffins. |
Date: May 11, 2007 |