Time 35m Yield 1 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. , Combine the glaze ingredients; drizzle over muffins. Serve warm.
Time 55m Yield 2 mini loaves (6 piece each). Number Of Ingredients 14 Steps:
Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Yield 12 Number Of Ingredients 8 Steps:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Time 2h Yield 60 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray. In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.
More about “lemon pound cake muffins recipes”
Time 38m Yield 12 muffins, 12 serving(s) Number Of Ingredients 11 Steps:
In a large mixing bowl, cream 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 3/4s full. Bake at 400 for 18-20 minutes. Cool for 5 minutes and move to a wire rack to cool. Combine glaze ingredients; drizzle over muffins. Serve warm.
