Lemon Pound Cake Muffins
This is another fine Homeplace-type recipes from my good friend, Deborah Voghts. Please visit her Country at Heart blog, regularly, and check out her just released novel, Seeds of Summer, the second in her series, Seasons of the Tallgrass. Be sure to subscribe to her blog, while you are there.
Thanks for the recipe, Deborah, and best wishes on your current book tour of this next, neat novel set in the Kansas Flint Hills.
Lemon Pound Cake Muffins
1/2 cup butter, softened
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 tablespoon poppy seeds
1/2 cup sour cream
Glaze: 1 cups confectioner's sugar
2 tablespoons lemon juice
In a large bowl, cream the 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 three-fourths full. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
"May each of us have a Homeplace to hold onto, if only in our minds."
Bill ;-)
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