Why You’ll Love This Recipe
If you are a fan of classic pound cake and crave the bright freshness of lemon, these Lemon Pound Cake Cookies are a dream come true. They take everything you love about a traditional pound cake—richness, tenderness, and buttery goodness—and condense it into a soft, chewy cookie with a burst of citrus flavor. Perfect for spring gatherings, afternoon tea, or simply when you need a sweet pick-me-up, these cookies are delightful on their own or drizzled with a light lemon glaze.
What makes this recipe so enjoyable is its simplicity. No complicated steps or unusual ingredients are needed—just classic pantry staples combined with fresh lemon for a tangy kick. I once swapped regular lemon juice with Meyer lemon juice, and the result was an even sweeter, more fragrant cookie. These cookies are versatile, elegant, and sure to brighten up any dessert table.
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Lemon Pound Cake Cookies – Soft, Zesty, and Irresistible
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
These lemon pound cake cookies are soft, buttery, and bursting with bright lemon flavor. Topped with a sweet lemon glaze, they taste like a cross between classic pound cake and a cookie—perfect for spring or summer treats.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sour cream
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cookies.
Notes
- Adjust lemon juice in the glaze to reach your desired consistency.
- Store cookies in an airtight container for up to 4 days.
- For extra lemon flavor, add a drop of lemon extract to the dough.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter
The foundation of these cookies, butter gives them their classic pound cake richness and soft texture. Be sure to use softened butter for easier mixing.
Sugar
Granulated sugar sweetens the dough and helps create a slightly crisp edge while keeping the center soft.
Eggs
Eggs bind the ingredients and add moisture, ensuring the cookies stay tender.
All-purpose flour
The main structure of the cookies, flour provides balance to the richness of the butter and eggs.
Baking powder
This gives the cookies a light lift, preventing them from becoming too dense.
Salt
A pinch enhances the sweetness and balances the tartness of the lemon.
Lemon juice
Freshly squeezed lemon juice brightens the flavor, adding a refreshing citrus tang to every bite.
Lemon zest
Packed with natural oils, lemon zest intensifies the lemon flavor without adding extra liquid.
Vanilla extract
Adds warmth and rounds out the flavor, balancing the citrus notes.
Powdered sugar (optional for glaze)
If you choose to glaze the cookies, powdered sugar combined with lemon juice creates a tangy, glossy finish.
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Equipment needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Zester and juicer
- Baking sheet
- Parchment paper
- Cooling rack
Servings and timing
This recipe yields about 24 cookies. Preparation takes 15 minutes, baking requires 12 minutes per batch, and cooling adds another 10 minutes. The total time is approximately 40 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. If glazed, store them in a single layer or between parchment sheets to prevent sticking. These cookies do not require reheating, but you can warm them slightly in the microwave if you enjoy them soft and warm.
Variations and Customizations
Glazed Lemon Pound Cake Cookies
Top with a lemon glaze for a tangy, bakery-style finish.
Meyer Lemon Cookies
Use Meyer lemons for a sweeter, more fragrant citrus note.
Lemon Poppy Seed Cookies
Add a tablespoon of poppy seeds for extra texture and a classic lemon-poppy seed twist.
Coconut Lemon Cookies
Mix in shredded coconut for a tropical variation.
Lemon Cream Cheese Cookies
Add a touch of cream cheese to the dough for a richer, tangier cookie.
Orange Pound Cake Cookies
Swap lemon with orange juice and zest for a sunny citrus alternative.
Almond Lemon Cookies
Add a splash of almond extract for a nutty undertone that pairs beautifully with lemon.
Lemon Sandwich Cookies
Spread lemon curd or cream cheese frosting between two cookies for an indulgent treat.
Gluten-Free Version
Use a gluten-free flour blend in place of all-purpose flour.
Frosted Lemon Cookies
Top with cream cheese frosting for a decadent dessert-style cookie.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best, but bottled works in a pinch.
Can I make the dough ahead of time?
Yes, refrigerate for up to 24 hours before baking.
How do I prevent the cookies from spreading too much?
Chill the dough for 20–30 minutes before baking.
Conclusion
Lemon Pound Cake Cookies are a fresh and elegant twist on a classic dessert. With their buttery texture and vibrant citrus flavor, they bring a touch of sunshine to any occasion. Simple to prepare, endlessly adaptable, and absolutely delicious, these cookies are bound to become a favorite in your baking rotation. Whether served plain, glazed, or customized with your favorite add-ins, they offer the perfect balance of sweetness and brightness in every bite.