Sunday, April 3, 2011

Pound Cake Muffins with Lemon Frosting

I love lemon. I think it is one of the most refreshing flavors on chicken, pastas, and cakes. I made these with the intention that I can have one of these in the morning with a cup of coffee, or in the evening with a cup of tea. The pound cake for the muffin is a Paula Deen recipe, and the frosting I adapted from Allrecipes.com.
It made a lot of frosting, so you can scale it down.

Ingredients for Pound Cake
-1/2 pound (2 sticks) butter
-1/2 cup Crisco shortening
-3 cups sugar
-5 eggs
-3 cups all-purpose flour
-1/2 teaspoon salt
-1/2 teaspoon baking powder
-1 cup milk
-1 teaspooon vanilla extract

1. Preheat oven to 325 degrees.
2. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixture alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased muffin pan and bake for 40 minutes, until a toothpick inserted in the center of the cake comes out clean.

Ingredients for Lemon Frosting (adapted from Lemon Butter Frosting)
-4 cups confectioners' sugar
-1/2 cup butter, softened
-2 tablespoons fresh lemon juice
-1 teaspoon grated lemon zest
-2 tablespoons softened cream cheese
-2 tablespoons milk

1. Mix all ingredients together and frost onto cooled muffins.

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