Unleash Your Taste Buds: Lemon Pound Cake Muffins Recipe

My dear friends and fellow culinary adventurers, have you ever tasted anything as delightful as a freshly baked lemon pound cake muffin? This recipe combines the classic richness and texture of a pound cake with the bright, tangy freshness of lemons, creating a dessert that is truly divine. I can hardly keep myself from salivating just thinking about them!

Whether you’re looking to impress your dinner guests with a show-stopping dessert, or you simply want to treat yourself to something delectable, these lemon pound cake muffins are sure to satisfy. The recipe isn’t complicated, and even those who are newer to baking can pull it off with ease. My promise to you is that each bite of these muffins is like a taste of pure happiness.

So get ready to sink your teeth into the ultimate indulgence. Pull out your apron and preheat your oven – we’re about to embark on a culinary journey that will leave your taste buds singing!

Why You’ll Love This Recipe

Lemon Pound Cake Muffins
Lemon Pound Cake Muffins

Ahoy there, mateys! Let me tell you about a recipe that is sure to make your taste buds do a jig – Lemon Pound Cake Muffins! Ye won’t help but adore this piece of heaven that I’m about to share with ye.

If ye be a fan of cake-like muffins, ye’ll fall in love with these pound cake muffins that are infused with tangy lemon juice which gives it a zesty flavor. Not to mention, the smell of freshly baked lemon pound cake muffins wafting through yer home will give ye all the cozy feels.

These muffins are perfect for a variety of occasions, whether it’s a morning breakfast or a dessert after dinner. When ye bite into one of these muffins, the texture is so soft and fluffy that it instantly melts in your mouth. What’s more is that these muffins are low-fat and keto-friendly too, containing ingredients such as low-fat sour cream and coconut milk instead of heavy cream.

One major reason why you’ll love this recipe is because of its versatility. Not only can ye customize this recipe to fit various dietary restrictions, but ye can also add different mix-ins such as blueberries or even chocolate chips!

Trust me when I say that once ye try these Lemon Pound Cake Muffins, there’s no turning back to regular old muffins. So give this recipe a go and be prepared to have your taste buds set sail on an adventure!

Ingredient List

 Fresh out of the oven and smelling divine, these Lemon Pound Cake Muffins are the perfect treat.
Fresh out of the oven and smelling divine, these Lemon Pound Cake Muffins are the perfect treat.

Here are the ingredients you will need to make these delicious Lemon Pound Cake Muffins:

Dry ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of one lemon

Glaze (optional):

  • 1/2 cup confectioners’ sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice

Note: all ingredients should be at room temperature.

You may also substitute some of the ingredients in this recipe. Check out the next section to learn more about substitutions and variations.

The Recipe How-To

 Let the sunshine in with these bright and flavorful Lemon Pound Cake Muffins.
Let the sunshine in with these bright and flavorful Lemon Pound Cake Muffins.

Now it’s time for the main event – creating these delectable Lemon Pound Cake Muffins! Follow these simple steps to make a batch of your own.


  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of unsalted butter, softened
  • 1 cup of granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons of vanilla extract
  • 1/2 cup of low-fat sour cream
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 tablespoon of lemon zest (optional)


Step 1: Preheat your oven to 350°F (175°C). Grease your muffin tin or you can add muffin liners. Lightly dust the muffin cups with flour to prevent sticking.

Step 2: In a medium-sized bowl, mix together the dry ingredients including the flour, baking soda, and salt.

Step 3: In a separate larger bowl, cream together the butter and the sugar until light and fluffy. Then add in eggs, one at a time, stirring well after each addition.

Step 4: Mix in vanilla extract, lemon extract, and lemon juice. Add the dry ingredients mixture into the wet ingredients mixture in three parts. Remember to mix each part thoroughly.

Step 5: Ensure that all ingredients are mixed well until smooth. Pour batter equally into each muffin cup using a large cookie scoop or spoon.

Step 6: Bake in preheated oven for around 18 minutes or until toothpick inserted comes out clean when they’re ready.

Optional Lemon Glaze:

Melt half a stick (4 tablespoons) of butter in a saucepan. Remove from heat and add in 1/4 cup of freshly squeezed lemon juice and 1 cup of confectioners’ sugar whisking them together until smooth. Drizzle the glaze over the muffins once they’re cooled.

Now you have a beautiful batch of Lemon Pound Cake Muffins ready to enjoy!

Substitutions and Variations

 Sink your teeth into these tender and moist Lemon Pound Cake Muffins.
Sink your teeth into these tender and moist Lemon Pound Cake Muffins.

Now, if you’re feeling a bit adventurous or just want to put your own spin on this delicious recipe, there are a few substitutions and variations I’d recommend trying out.

First, let’s talk about the flour. If you want to make these muffins a bit healthier or lower in carbs, you can try using almond flour in place of all-purpose flour. This will give your muffins a slightly nuttier flavor and a denser texture. Alternatively, you can also use gluten-free all-purpose flour if you are gluten intolerant.

Next up is the sugar. Instead of using granulated white sugar, you can try substituting honey or maple syrup. This will give your muffins a more natural sweetness as well as a richer flavor profile.

If you’re looking for even more lemony goodness, try adding in some lemon zest to the batter or topping the muffins with a homemade lemon drizzle made from lemon juice and confectioners’ sugar.

For those who love the rich flavor of butter but are looking for something dairy-free, feel free to substitute coconut oil or ghee for the unsalted butter. This will add a slightly nuttier flavor to the muffins.

Finally, if you want to take these muffins to the next level, try cutting them in half and slathering them with some low-fat cream cheese or keto lemon glaze. Trust me; this delicious addition is worth it.

With these substitutions and variations, your lemon pound cake muffins will be sure to impress even the most skeptical of taste buds.

Serving and Pairing

 Whether for breakfast or a mid-day snack, these Lemon Pound Cake Muffins are the perfect pick-me-up.
Whether for breakfast or a mid-day snack, these Lemon Pound Cake Muffins are the perfect pick-me-up.

Now that your lemon pound cake muffins recipe is complete, it’s time to dig in and savor this delicious dessert. These muffins are incredibly versatile and can be served in a number of ways, making them perfect for any occasion.

One way to enjoy these muffins is to serve them warm right out of the oven with a dollop of whipped cream or a scoop of vanilla ice cream. The warm, comforting aroma of freshly baked muffins coupled with the cool sweetness of ice cream will tantalize your senses and make you feel like you’re in dessert heaven.

If you’re looking for a healthier option, try pairing your muffins with some fresh fruits such as strawberries or blueberries. The tartness of the fruit will complement the sweetness of the muffins, giving you a well-balanced taste.

For those who love a good cup of tea, serve these muffins alongside a hot cup of Earl Grey or green tea for the ultimate relaxation and comfort experience.

If you really want to step up your muffin game, consider making a mini lemon pound cake tower by stacking multiple muffins on top of each other with layers of lemon frosting in between. This will give you a beautiful and delicious centerpiece for any gathering.

No matter how you choose to serve your lemon pound cake muffins recipe, it’s sure to be a crowd-pleaser that will leave everyone begging for more.

Make-Ahead, Storing and Reheating

 These Lemon Pound Cake Muffins have a fluffy and light texture that is absolutely irresistible.
These Lemon Pound Cake Muffins have a fluffy and light texture that is absolutely irresistible.

Now, let me share with you some tips on how to make these lemon pound cake muffins ahead of time, as well as how to properly store and reheat them.

If you want to make these muffins ahead of time, you can prepare the batter the day before, cover it with plastic wrap and refrigerate it. Then, on the day of baking, bring the chilled batter to room temperature and bake as directed in the recipe. The muffins will still be moist and delicious.

To store the leftover muffins, place them in an airtight container or plastic bag and keep them at room temperature for up to three days. If you need to store them for longer, you can keep them in the refrigerator for up to a week or in the freezer for up to three months.

When it comes time to reheat your muffins, there are a few things to keep in mind. If they have been stored in the refrigerator or freezer, let them come to room temperature first. Then, heat them up in the microwave for about 10-15 seconds each, or until they are warm.

You can also reheat them in the oven by preheating your oven to 350°F (175°C), placing your muffins on a baking sheet and warming them up for 5-10 minutes or until heated through.

Whether you want to make these ahead of time or simply store and reheat your leftovers, these make-ahead tips will certainly come in handy. Now go forth and enjoy your delicious lemon pound cake muffins!

Tips for Perfect Results

 The zesty lemon flavor in these muffins is perfectly balanced with a sweet, buttery crumb.
The zesty lemon flavor in these muffins is perfectly balanced with a sweet, buttery crumb.

Now that you’ve got the hang of making these delicious lemon pound cake muffins, let me share with you a few tips to ensure perfect results every time.

First things first, always make sure your ingredients are at room temperature before beginning. This helps everything mix together evenly and smoothly. It’s especially important for the butter to be softened to room temperature, so give it enough time to sit out before beginning.

When it comes to measuring your ingredients, take your time and be precise. Using too much or too little of any ingredient can greatly affect the texture and taste of the final product. A kitchen scale can be a helpful tool when measuring ingredients for baking recipes, so consider investing in one if you don’t have one already.

Another tip is to sift your dry ingredients together before adding them to your wet mixture. This ensures that there are no clumps or lumps in your batter and that all ingredients are smoothly incorporated.

When filling your muffin tin with the batter, use an ice cream scoop or a large spoon for consistent sizing. Make sure each cup is filled about ¾ of the way full to allow room for rising while baking.

Baking times can vary depending on ovens, so keep an eye on your muffins in the oven and test them with a toothpick inserted into the center. If it comes out clean, they’re done! If not, continue baking for a few more minutes until fully cooked through.

Lastly, don’t forget to let your muffins cool completely before removing them from the tin and dusting them with confectioners’ sugar or a lemon glaze. Your patience will be rewarded with perfectly moist and flavorful lemon pound cake muffins.


Before we conclude this recipe article, it’s time to address some of the frequently asked questions about these delightful Lemon Pound Cake Muffins. Whether it’s substitutions, variations, or baking tips that you’re curious about, I’ve got you covered. So let’s get cracking with some of the most popular inquiries that people have had about these muffins.

Can you make a cake out of muffin mix?

If you’re craving something sweet but short on time, a muffin mix cake could be the answer. Muffins have a naturally cake-like texture, so using a muffin mix to create a cake is a simple yet satisfying solution. The cake should be baked for around 50 minutes or until a toothpick inserted in the center comes out clean. Consider topping a raspberry muffin mix cake with fresh raspberries for an extra burst of flavor.

What temperature do you bake muffins at?

When it comes to ensuring your muffins are baked to perfection, it’s important to use the ideal cooking temperature. Generally, the recommended temperature for baking sweet treats like muffins and quick breads is 350 degrees Fahrenheit. This temperature setting is often reliable in ensuring that your muffins come out evenly cooked and delicious.

What is lemon pound cake made of?

This recipe is for a zesty Lemon Pound Cake that’s perfect for anyone who loves the classic pound cake but with a citrus twist. Made with freshly squeezed lemon juice and zest, this cake is like taking a bite of summer.

Bottom Line

Well, my dear readers, I hope I’ve convinced you that this lemon pound cake muffin recipe is one for the books. Not only is it easy to make and customizable, but it also packs a flavorful punch with each bite.

From the tender crumb of the pound cake to the tartness of the lemon glaze, these muffins are truly a dessert to behold. Whether you opt to enjoy them with your morning coffee or as an after-dinner treat, they’re sure to satisfy any sweet tooth.

So go ahead and give this recipe a try. Impress your friends and family with your baking skills, or simply savor them on your own – either way, I guarantee you won’t be disappointed. Happy baking!

Lemon Pound Cake Muffins

Lemon Pound Cake Muffins Recipe

This is a yummy lemon muffin from Taste of Home.
Course Dessert
Cuisine American
Keyword < 60 Mins, Breads, Breakfast, Quick Breads
Prep Time 20 minutes
Cook Time 18 minutes
Servings 12 muffins
Calories 304.7kcal


  • 1/2 cup butter, soft
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup low-fat sour cream


  • 2 cups confectioners' sugar
  • 3 tablespoons lemon juice


  • 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.


Serving: 87g | Calories: 304.7kcal | Carbohydrates: 51.4g | Protein: 3.3g | Fat: 9.9g | Saturated Fat: 5.9g | Cholesterol: 59.5mg | Sodium: 194mg | Fiber: 0.5g | Sugar: 36.5g

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