Written by Elizabeth Pardhe
With the arrival of spring (March 20), my house is full of warmth and delicious scents. I have
fond memories of picking lemons and grapefruits with my siblings in the front yard of our old
house and bringing large bags of fruit to my mother. We would often have an excess of citrus, so
when we had given away some and were tired of drinking lemonade, my mother would make
lemon desserts. My favorite lemon-flavored treat was lemon pound cake muffins, and honestly, I
could never get enough of them. Nowadays, I help bake these muffins and would love to share
this recipe with you!
Lemon Pound Cake Muffins
1/2 cup butter softened
1 cup sugar
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
2 cups confectioners’ sugar
3 tablespoons lemon juice (see tip below)
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 greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes
or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm.
Yield: 1 dozen
For a stronger lemon flavor, add one teaspoon of extra lemon juice to the glaze.