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Lemon Pound Cake Cups with Strawberries

Kick off strawberry season this spring with these Lemon Pound Cake Cups with Strawberries!
Course Cake
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 16
Author Nancy Piran

Ingredients

  • 1 stick Country Crock
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 4 tablespoon lemon juice
  • 2 pound strawberries lulled and diced
  • 2 teaspoon lemon juice
  • 4 teaspoons sugar
  • whipped topping optional

Instructions

  • Preheat oven to 325. Spray 2 12 cup muffin pan with non stick cooking spray or line with cupcake liners.
  • Cream butter and sugar together in mixer.
  • Add one egg at a time, mixing well between each one.
  • Sift flour, soda and salt together.
  • Add about 1/2 cup of flour to mixer. Then alternate with about 1 tablespoon of sour cream till all is incorporated.
  • Add lemon juice.
  • Using 1/4 cup evenly distribute in muffin pan.
  • Bake for 23 minutes. Cool for about 5 before you release your cake from your pan.
  • For strawberries: mix with 2 teaspoons lemon juice and 2 teaspoons of sugar. Top cake with 1 tablespoon of strawberries.
  • Add whipped topping and ENJOY!