Pound cake is such a wonderfully dense, buttery delight perfect for pairing with just about any type of juicy fruit and a little whipped cream or just eating by itself. This week Anuradha assigned us a lemon pound cake muffin. Yum!! I absolutely love lemon pound cake. The pairing of tart citrus with the cake and perhaps a lemon glaze as well. That’s exactly what the original muffins offer… pound cake, in handheld portions.
I thought I had everything in my kitchen that I needed to make those muffins until I started baking, only to realize… No lemons! However, I had oranges. I love using orange in cakes although I’ve never had an orange pound cake before but I thought “why not?” And it totally works! It’s not as tart as a traditional lemon pound cake might be but I like that. With the addition of orange juice and orange zest you get very smooth, sweet citrus notes and it’s oh so good.
These muffins won’t last long in our house, that’s for sure! So easy to make and even easier to eat. I think they would be fantastic with either a lemon or orange glaze however, sadly I realized I had no confectioners’ sugar either so no glaze for me but you go ahead and add some, it’s gonna be fantastic. I paired mine with a little orange marmalade.
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Orange Pound Cake Muffins Adapted from Taste of Home
1/2 cup of butter, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
2 Tablespoons freshly squeezed orange juice
Zest of 1 large orange
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
- Preheat oven to 400 degrees and line muffin tin with 12 liners.
- In a large bowl, cream together butter and sugar. Add in eggs one at a time, mixing after each addition. Add in the sour cream, vanilla extract, orange juice and orange zest.
- In a small bowl, mix together flour, salt and baking soda.
- Add the dry ingredient to the wet ingredients and mix just until moistened.
- Fill muffin cups 3/4 full and bake for 18-20 minutes. Cool in the pan on wire rack for 5 minutes before removing. Cool completely.