Lemon Pound Cake Muffins are a delightful and portable version of the classic lemon pound cake. Bursting with zesty lemon flavor and a tender, buttery crumb, these muffins are a perfect treat for any time of the day. The history of lemon pound cake can be traced back to 18th-century England, where the recipe first appeared in cookbooks. The name “pound cake” originates from the traditional recipe, which called for a pound each of flour, sugar, butter, and eggs. Over time, variations of pound cake emerged, including lemon pound cake, which introduced the bright and refreshing taste of lemon zest and juice. In this recipe, we’ll explore the world of Lemon Pound Cake Muffins, offering the perfect balance of sweet and tangy flavors.
INGREDIENTS
For the Muffin Batter:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
INSTRUCTIONS
1. Preheat your oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each muffin cup.
2. Make the Muffin Batter:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and lemon juice.
- Mix in the sour cream and vanilla extract until well combined.
3. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
4. Fill the Muffin Cups:
- Spoon the muffin batter into each muffin cup, filling them about 2/3 full.
5. Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until you achieve a smooth, pourable consistency. Adjust the lemon juice amount for desired thickness.
7. Glaze the Muffins:
- Once the muffins are out of the oven and have cooled slightly, drizzle the lemon glaze over the tops of the muffins.
8. Cool and Serve:
- Allow the Lemon Pound Cake Muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Lemon Pound Cake Muffins offer a burst of sunshine in every bite, making them a delightful choice for breakfast, brunch, or as a sweet treat for tea time. The combination of fresh lemon zest, juice, and a sweet glaze creates a harmonious balance of flavors. Share these muffins with loved ones and savor the timeless taste of lemon pound cake in a convenient and portable form.
