I have a soft spot in my heart for lemon desserts. It all began many years back after one memorable and luscious lemon tart from Le Pain Quotidien. After that moment my love of lemon never ceased. The way a lemons tartness marries so perfectly with sweetness in desserts in something magical. Lemon tarts, lemon meringue pie, lemon cake, lemon shortbread cookies, lemon bars, lemon ice cream, the list of lovely lemon desserts is endless. Make those lemons Meyer lemons and things get event better.

That brings me to this week’s Muffin Monday – Meyer Lemon Pound Cake Muffins. These muffins are aromatic gems of deliciousness. They have a nice density and heft (a la pound cake) and a pleasant acidity from the Meyer lemons. I added creme fraiche to the mix which rounded out the sweet and tart flavors of the muffin. If you like your muffins to be a little lighter and soft you can soak these muffins in a lemon glaze after they cool. I however love a rich dense pound cake so these were perfect for me so the only topping I added was some sugar before they went into the oven which gave them a bit of a crunch and caramelized the Meyer lemons slices that crown the muffin. Give me some lemon and I’ll give you my heart!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Lemon Pound Cake Muffins (below)

adapted from Taste of Home


1/2 cup butter, softened

1 cup sugar

2 eggs

3/4 cup crème fraiche

1 teaspoon vanilla extract

1/2 tbsp lemon juice

1 tbsp lemon zest

1-3/4 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda


2 cups confectioners’ sugar

3 tablespoons lemon juice


In a large bowl, cream the butter and sugar until light and fluffy.

Add lemon zest, lemon juice and vanilla extract, beat to incorporate.

Add eggs, one at a time, beating well after each addition. Beat in

crème fraiche. Combine the flour, salt and baking

soda; add to creamed mixture just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake at

400° for 18-20 minutes or until a toothpick inserted near the

center 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.

13 Comments on Muffin Monday | Meyer Lemon Pound Cake Muffins

  1. barbie – thank you same to your muffins!

    anna – there is nothing like lemon!

    kate – so fresh so delicious

    bianca- thanks so much! we can’t wait to have you baking again 🙂

  2. chung-ah : thank you!

    elliot: so glad you liked it 🙂

    allie: Meyer lemons are the best I can’t wait to bake something else with Meyer lemons!

  3. Can sour cream be substituted for the crème fraiche? Live in the middle of no where, and grocer has very limited choices.

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