Lemon Pound Cake Muffins

Ingredients

• 3 sticks salted butter, softened
• 8 oz of cream cheese, softened
• 6 eggs
• 3 cups sugar
• 2 cups cake flour
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp vanilla extract
• 1 tspn lemon extract
• 2 lemons for juicing, plus extra zest
• Confectioners sugar
• Cooking spray
• ½ cup sugar
• ½ cup water
• 2 lemons, squeezed for juice and the peel sliced into very thin ribbons

Instructions

1. 1
   Heat oven to 350 degrees. Spray the top of the muffin pan with some nonstick baking cooking spray in case the batter overflows onto the top as it cooks.
2. 2
   Put butter and cream cheese in a stand mixer with the wire whisk fitted and cream.
3. 3
   Add eggs, one at a time, making sure to combine each before adding the next.
4. 4
   Add 3 cups of sugar, one at a time, making sure to combine each cup before adding the next.
5. 5
   Sift together the flour, the baking powder and the salt.
6. 6
   Add flour mixture slowly, by the spoonful, until incorporated.
7. 7
   Add the lemon zest, then the vanilla and then the lemon extract until just incorporated. Add 2 tablespoons of lemon juice.
8. 8
   Let batter sit for 5 minutes to allow the zest to “bloom” a bit.
9. 9
   Spoon into a muffin tin fitted with paper muffin liners until each cup is about ⅔ full, then bake for 25 minutes.
10. 10
    While the muffins cook, mix lemon juice with confectioner's sugar until it holds together, but can be drizzled with a spoon.
11. 11
    Let muffins cool on a wire rack and when cool, drizzle with the lemon frosting.
12. 12
    Make simple syrup with equal parts water and sugar; let boil for 5 minutes.
13. 13
    Put thin slices of peel in syrup and boil for at least 10 minutes.
14. 14
    Remove peels with a sifter/strainer or skimmer and set out to dry (about 10 minutes) on a rack set inside a baking pan.
15. 15
    Place a pair of candied peels on top of all pound cake cups.