Lemon Pound Cake Muffins

Delightfully cute, sweet and flavorful… these Mini Lemon Pound Cake Muffins are a perfect treat with tea, or as a snack anytime!

So… it’s entirely possibly I’m an old lady. Let’s examine the evidence… I like to craft, I recently drove 10 hours to go to a quilt show, and I love tea parties!

Then of course there’s my love for baking… but I don’t think that’s news to you!

To be fair, I have mentioned my love for tea parties before.

There is just something so special about planning a luxurious amount of time to sit and enjoy tea and beautiful food

I’m always looking for recipes that would be nice with a tea party menu and these Lemon Pound Cake Muffins are just perfect!   Of course, these cute little muffins would be great for a (wedding or baby) shower menu, a nice brunch, or a little treat anytime!

I was inspired to create a recipe perfect for a tea party when I was recently was introduced to Tate+Lyle® Fair Trade Certified Sugars.

Tate+Lyle® is a trusted British brand, now available in the U.S., that has graced Britain’s finest tables for over 130 years!

Tate+Lyle® Sugars are Fair Trade Certified, so your purchase means fair prices and opportunities for small scale sugar cane farmers to invest in their communities for a sustainable future.  Learn more about how Fairtrade makes a difference here.

Let’s bake!

How to Make Lemon Pound Cake Muffins

Lemon Pound Cake Muffins

These sweet little lemon muffins are moist and flavorful. Delicious with or without poppy seeds.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 14 minutes mins

Total Time 39 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 mini muffins

Calories 141 kcal

Ingredients

 

• 1 3/4 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon poppy seeds optional
• 1/2 cup unsalted butter softened
• 1 cup Tate+Lyle® Organic Pure Cane Sugar
• 2 eggs
• 1/2 cup sour cream any fat content
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 zest of lemon about 1 teaspoon

Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

 

• Preheat oven to 375*F.
• Line a muffin pan with paper liners, or spray lightly with cooking spray. I used a silicone mini muffin pan and did not need to use cooking spray or liners.
• In a large bowl, combine flour, baking soda and salt, then set aside.
• In the bowl of an electric mixer, beat butter until smooth. Add sugar, then continue to beat until light and fluffy (1-2 minutes).
• Add eggs (one at a time), then sour cream, vanilla extract, lemon extract and lemon zest. Blend until well combined.
• Slowly pour in the bowl of flour and blend just until fully incorporated.
• Scoop batter (using a cookie scoop if available) into prepared pan.
• Bake mini muffins 12-14 minutes. Bake full sized muffins 18-20 minutes.
• Remove muffins from pan (after a few minutes) and finish cooling on a wire rack.
• Combine powdered sugar and lemon juice to create a glaze, then dip the tops of the muffins in the glaze. Allow glaze to set (10 minutes or so).

Notes

I used Tate+Lyle® sugar as listed, but feel free to use your choice of granulated sugar.

Nutrition

Calories: 141kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 26mgSodium: 70mgPotassium: 22mgFiber: 1gSugar: 15gVitamin A: 168IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword lemon pound cake muffins

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