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Categories:
butter sugar eggs sour cream lemon juice lemon extract vanilla lemon zest flour baking powder baking soda salt poppy seeds
Viewed: 80 - Published at: 9 years agoIngredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 3/4 cup sour cream
- 1/4 cup lemon juice
- 3 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Method
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest.
- Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
- Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.
