Lemon Pound Cake Muffins

Lemon Pound Cake Muffins are perfect for breakfast or dessert!

yellow muffin cakes in pan with striped oven mitt and two lemons

BMW and I were arguing (more like heavily discussing, ha) over whether there was a difference between a muffin and a pound cake. We searched the internet and muffins are technically just a baked good that is served individually, while a pound cake traditionally has a pound each of egg, sugar, flour and butter and is baked in a loaf pan and served by the slice.

So that is why this recipe is a pound cake muffin, because its made like a pound cake but served individually like a muffin. Hence the pound cake muffin in the title! The lemon, well that is just for me! I love, love, love lemon desserts and especially lemon pound cakes. These Lemon Pound Cake Muffins are dense, moist and decadent. Perfect for dessert or breakfast!

Yellow Lemon Cake in Muffin Paper on brown wooden trivet with cream colored napkin and blue flowers and lemons

The Best Lemon Pound Cake Muffin

Raise your hand if you’re a Starbucks Lemon Pound Cake fan. Ok, glad I am not alone! While my Lemon Pound Cake Muffins aren’t an exact copycat recipe, they come pretty close in the best way possible. I like how these baked up without drying out. I think the Greek yogurt definitely helps with that!

I baked up extra large muffins and they were the perfect little dessert for me and BMW to share.  We both love a little sweet at the end of a meal but not too much and one large muffin was perfect for us.

BMW is really picky about his pound cakes. It’s his favorite type of cake! Who knew?! He was skeptical about my pound cake muffin idea. So after I spent Saturday morning making these, I just slipped him one on a plate. He asked me, “What is it?”, and I just said, “Try it!” After one, ok maybe two, bites he was hooked!

yellow lemon cakes in paper muffin wrappers on metal cooling rack with brown wooden spoon drizzling glaze

I’ve also sent a pair of these pound cake muffins over to a friend with dinner after they welcomed home a new baby. I felt good about sending these because 1) I knew they wouldn’t dry out too quick and 2) they would be perfect for dessert, sweet afternoon treat or even in the morning. Because we all know with those new babies, the sleep schedules can be crazy so sometimes parents just need a little treat!

I think the selling point for these Lemon Pound Cake Muffins is that you probably have most of the ingredients already in your pantry or fridge! Seriously. Plus, this recipe is pretty forgiving. You can sub an extra stick of butter for the Greek yogurt, or an extra 1/2 cup of yogurt for a stick of butter. Pay attention to baking times, depending on the size of your muffins, you might need to adjust accordingly.

yellow lemon cakes in paper muffin wrappers on metal cooling rack with brown wooden bowl with lemon glaze in it


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Yellow Lemon Cake in Muffin Paper on brown wooden trivet with cream colored napkin and blue flowers

Lemon Pound Cake Muffins

Makes about 7 very large or 12 regular cupcakes



For pound cake muffins:

1 1/2 cups all purpose flour

1 cup sugar

4 eggs

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons vanilla extract

1/4 cup lemon juice

2 sticks of butter, softened

1/2 cup plain Greek yogurt


For lemon glaze:

1/4 cup powdered sugar

1/4 cup lemon juice

zest of 1 lemon



  1. Preheat oven to 350 degrees F. Line cupcake tin with paper wrappers.
  2. Whisk flour, salt and baking powder together.
  3. Cream sugar and butter together with electric mixer on medium speed. Reduce speed to low and add eggs one at a time until incorporated. Then add the vanilla.
  4. Slowly add dry ingredients until well combined.
  5. Gently fold in yogurt and lemon juice.
  6. Separate into muffin tins and bake for 30-35 minutes if large, or 20-25 minutes if regular size, until a toothpick comes out clean.
  7. While muffins are baking, make the glaze by whisking the powdered sugar, lemon juice and zest until smooth.
  8. Let muffins cool slightly and top with glaze while still warm.

yellow lemon cakes in paper muffin wrappers on metal cooling rack with brown wooden bowl with lemon glaze in it



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Natalie Paramore

The places I go, the things I do and what I eat.



  1. Reply


    June 14, 2020

    These sound so yummy! I am having a lemon (She has found her main squeeze) themed bridal shower and I would love to make these in my mini muffin pan. Will this work? What do you suggest for baking time?

    • Reply

      Natalie Paramore

      June 15, 2020

      Hi Jessica! What an adorable shower theme– I love it! Since I do not know the exact size of your pan, it’s hard to say how long to bake however these will work in mini form!

  2. Reply


    October 18, 2020

    These are FABULOUS. My husband prefers a rich, dense muffin to the fluffier variety and these are the perfect poundcake texture. The glaze is very pronounced and there is a lot of it; I might halve it next time and maybe put half the zest in the batter. Added two heaping tablespoons of poppy seeds. Really tasty recipe!

    • Reply

      Natalie Paramore

      October 18, 2020

      So glad you loved it!


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