Simple Pound Cake Lemon Muffins Recipe: Take a Bite of Summer Cakes/Cupcakes Desserts Bread/Muffins

Lemon desserts are all the refreshing rage during spring and summer months – really, all year long. From lemon muffins to lemon pies to lemon bars to lemon cobbler to lemon cookies, people just can't get enough lemon in their lives. Pound cake is also a fan favorite, so we thought why not combine the two?

This simple pound cake lemon dessert recipe is quick and easy to make. The muffins bake up moist and full of lemon flavor, thanks to lemon extract. Never used lemon extract before? Lemon is extracted from ripe lemons and adds a pure lemon flavor to cakes, muffins, pies, frostings and other desserts.

For this easy lemon muffin recipe, you'll need butter, granulated sugar, eggs, sour cream, vanilla extract, lemon extract, flour, salt, baking soda and powdered sugar. The powdered sugar is for dusting the tops after baking, but you could finish them with a lemon powdered sugar glaze instead (see Recipe Notes). Serve these lemony muffins for dessert or as a sweet snack this summer (or anytime)!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 to 20 minutes
Total Time: 30 minutes
Servings: Makes about 12 muffins

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/2 teaspoon lemon extract
• 1 3/4 cups flour
• large pinch of salt
• 1/4 teaspoon baking soda
• powdered sugar, for dusting

Helpful Products

• Muffin Tin
• Electric Mixer
• Mixing Bowls
• Baking Liners

Recipe Notes

• Instead of dusting these lemon cupcakes with powdered sugar, you can top them with a lemon glaze. Simply stir together 2 cups of powdered sugar and 3 tablespoons of lemon juice. Drizzle the glaze over the cupcakes after baking.

• Instead of buttering the muffin cups, you could use baking liners. 

Here's how to make it:

1. With an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and beat well. Beat in the sour cream, vanilla extract and lemon extract. 
2. In another bowl, whisk together the flour, salt and baking soda. Stir it into the wet ingredients until must moistened. Spoon the batter into 12 buttered muffin cups, filling about 3/4 full. 
3. Bake in a preheated 400-degree F oven for about 18 to 20 minutes. Remove and cool before dusting with powdered sugar.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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