16 oz. pkg. golden pound cake mix
1 c. sour cream
2 tbsp. poppy seed
1 tbsp. grated lemon peel
2 tsp. lemon extract
1 tsp. vanilla
2 eggs
Lemon Glaze (below)

Heat oven to 325 degrees. Grease medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Mix cake mix (dry) and remaining ingredients except Lemon Glaze in large bowl until well blended. Fill muffin cups 1/2 full. Bake about 30 minutes or until top springs back when touched lightly or when wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread with Lemon Glaze. Makes about 18 muffins.

LEMON GLAZE
3/4 c. powdered sugar
1 tsp. grated lemon peel
2 - 3 tsp. lemon juice

Mix all ingredients in a small bowl until smooth. If necessary, stir in additional lemon juice, 1 teaspoon at a time, until desired consistency.