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.
How to Make Lemon Pound Cake Muffins
Lemon Pound Cake Muffins
- 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
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 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).
For more inspiring recipes and special offers from Tate+Lyle® Sugars, like their Facebook Page and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars. Now available at Walmart. Watch for new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming in Fall 2014 for brightening up coffee and tea time!
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How fun! We have extremely similar interests! Except for I love all things with coffee! Ha!
These look great to try! I was looking for lemon poundcake cupcakes for my son’s 2nd birthday. He seems to love citrus, specifically lemon and lime. Thank you so much for this recipe!