Lemon Pound Cake Muffins with Lemon Glaze

Baked Treats, Desserts June 2nd, 2020
Prep Time
30 Min
Cook Time
35 Min
Serving
12 large muffins

It may sound confusing but think more pound cake than muffin because this is really just like lemon pound cake but in the muffin form, which is a convenient portion size and can easily be frozen too. The glaze isn’t what you might expect because it won’t show up as a thick white glaze – it’s thinner and not as sweet (more powdered sugar = thicker and sweeter).

Ingredients

For the Pound Cake Muffins

  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup sugar
  • 2 sticks of butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • ½ cup vanilla Greek yogurt
  • ¼ cup lemon juice
  • 2 tsp lemon zest

For the Lemon Glaze

  • ⅓ cup powdered sugar
  • 2 Tbsp lemon juice
  • 2 tsp lemon zest

Instructions

  1. Preheat the oven to 350°F. Line cupcake tin with 6 inch squares of parchment paper
  2. Gently whisk flour, salt and baking powder together.
  3. Cream sugar and butter together with an electric mixer on medium speed.
  4. Reduce the speed of the electric mixer to low and add eggs one at a time until incorporated. Then add the vanilla.
  5. Slowly add about 1/3 of the dry ingredients at a time into the wet ingredients and combine with a spatula.
  6. Gently fold in Greek yogurt, lemon juice, and lemon zest.
  7. Drop spoonfuls of batter into muffin tins, filling up to the edge of muffin tin but leave enough of the parchment paper sticking above the batter.
  8. Place in the oven and bake for 30-35 minutes or until a toothpick comes out clean.
  9. While muffins are baking, make the glaze by whisking the powdered sugar, lemon juice and zest until smooth.
  10. Let muffins cool slightly and top with glaze while still warm.