Brown Sugar Pound Cakes

Ingrédients

• 4 larges eggs
• 3 tsps lemon juice
• 1/2 cuillère à café salt
• 2 cuillères à café baking soda
• 2 1/4 tasses, emballés brown sugar
• 8 fl oz milk
• 8.5 oz unsalted butter
• 3 cups flour

Directives

1. Preheat oven to 325° F (160° C). Line standard muffin tins with paper liners.
2. Whisk dry ingredients in a large bowl.
3. Cream butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, beating after each addition.
4. Make the buttermilk by combining lemon juice and milk in a bowl and let sit without stirring for at least 10 minutes.
5. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk in 2 additions and ending with dry. Scrape sides of bowl as needed.
6. Pour 3 tablespoons of batter into each muffin cup and bake for 25 minutes.