LEMON POUND CAKE MUFFINS

1/2 cup butter, softened

1 cup sugar

2 large eggs at room temperature

1/2 cup sour cream

1 tsp vanilla extract

1/2 tsp lemon extract

1 1/4 cups all-purpose flour

1/2 tsp salt

1/4 tsp baking soda

Glaze:

1 cup confectioners' sugar

3 tbsp lemon juice

Heat oven to 400-degrees.

In a large bowl, cream butter and sugar together until light and fluff

y, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, vanilla and lemon extracts. Combine flour, salt and baking soda; add to the creamed mixture just until moistened.

Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack.

Combine the glaze ingredients, drizzle over the muffins. Best served warm.

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