Get ready to fall in love with the bright, tangy, and utterly irresistible world of Lemon Pound Cake Cookies. Imagine all the sunshiney, zesty magic of your favorite lemon pound cake, but in a soft, bite-sized cookie form. With a plush, cakey crumb and a puckery-sweet lemon glaze on top, these treats are absolutely perfect for anyone who can’t get enough of that classic, cheerful citrus flavor. Every batch bakes up beautifully golden with a scent that fills your kitchen and heart. You won’t believe how easy—and satisfying—it is to whip up a batch of these charming cookies!
Ingredients You’ll Need
What I adore about this recipe is how it uses the simplest of ingredients—each one plays a crucial role in creating the signature flavor and melt-in-your-mouth texture of Lemon Pound Cake Cookies. You probably have most of them in your kitchen already, which means you’re just moments away from baking bliss!
- All-purpose flour: Provides the structure and classic pound cake texture in cookie form.
- Baking powder: Gives the cookies their gentle lift and softness.
- Baking soda: Helps achieve the ideal rise and tenderness.
- Salt: Intensifies every lemony note and balances sweetness.
- Unsalted butter (softened): The key to a rich, melt-in-your-mouth crumb; be sure it’s nice and soft!
- Granulated sugar: Sweetens the cookies, while also helping them stay soft and moist.
- Large eggs: Add richness and help bind all the deliciousness together.
- Lemon juice: Freshly squeezed is best for that vibrant, real-lemon zing!
- Lemon zest: Packs a punch of citrus oil and perfume; don’t skip it!
- Vanilla extract: Rounds out and deepens the lemon flavor.
- Lemon extract (optional): For extra bold lemony impact—great if you like that extra pop!
- Sour cream: Keeps the cookies incredibly tender and almost cake-like inside.
- Powdered sugar (for glaze): The perfect base for a sweet, glossy finish.
- Lemon juice (for glaze): Doubles up the brightness and adds a lovely tang to the topping.
- Lemon zest (optional, for glaze): Adds a sprinkle of citrus color and flavor right where you want it most.
How to Make Lemon Pound Cake Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This little step is a true game-changer—it ensures your cookies bake evenly and makes cleanup a breeze. Trust me, you won’t want to skip this!
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking helps everything distribute evenly, setting the stage for the perfect cookie texture and ensuring each bite is just right.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture looks pale, fluffy, and oh-so inviting. Don’t rush this step—it’s what gives the Lemon Pound Cake Cookies their tender crumb and deliciously light feel.
Step 4: Add Eggs and Flavors
Crack in the eggs, one at a time, beating well after each. Next, stir in the lemon juice, lemon zest, vanilla extract, and a splash of lemon extract if you adore that extra citrusy punch. Add the sour cream and mix until smooth and creamy—the batter will smell incredible already!
Step 5: Combine Wet and Dry Ingredients
Gradually blend the dry ingredients into the wet mixture, scraping the bowl as needed. Stop mixing as soon as everything is just combined. The dough will be soft and a little sticky—exactly how you want it for pillowy, cake-like cookies.
Step 6: Scoop and Bake
Using a rounded tablespoon (or a trusty cookie scoop), drop mounds of dough onto your prepared baking sheets, giving each about 2 inches of breathing space. Bake for 10 to 12 minutes, until the edges are barely golden and the centers are set. Let them cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. They’ll smell so good, it’ll be hard to wait!
Step 7: Make and Drizzle the Glaze
Whisk the powdered sugar and lemon juice together until smooth, adding more juice for a pourable glaze or more sugar for something thicker. Stir in lemon zest for that extra sparkle if you like. Drizzle over the cooled cookies and let the glaze set before you dive in—this glossy finish is the crowning touch to your Lemon Pound Cake Cookies masterpiece!
How to Serve Lemon Pound Cake Cookies
Garnishes
For ultimate wow factor, finish your Lemon Pound Cake Cookies by scattering a touch of fresh lemon zest or a dusting of extra powdered sugar on top. Not only does this add a pop of color and aroma, but it also signals that signature citrus flavor in every bite!
Side Dishes
These cookies steal the show on their own, but they pair delightfully with a cup of hot tea, a glass of iced berry lemonade, or even a scoop of vanilla bean ice cream for dessert. If you’re feeling a bit fancy, serve them with fresh berries or a dollop of whipped cream.
Creative Ways to Present
Dress up your Lemon Pound Cake Cookies for gifting by arranging them in a pretty box lined with parchment and tying it with a ribbon. Or, set them out on a tiered platter at brunch—nestled among edible flowers or lemon wedges for a cheery, springtime vibe that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
These cookies stay perfectly tender for days! Store your Lemon Pound Cake Cookies in an airtight container at room temperature for up to 4 days. The glaze sets beautifully and keeps them moist, so you can snack on them whenever the craving strikes.
Freezing
If you want to stash some away for later, freeze the baked (and completely cooled) cookies in a single layer, then transfer to a zip-top bag or airtight container. They’ll keep their wonderful texture for up to 2 months. For best results, freeze them without glaze, then add it after thawing.
Reheating
To recapture that fresh-from-the-oven vibe, warm your cookies in the microwave for about 10 seconds. Just enough to make them soft and irresistible again—especially cozy if you froze them and are enjoying them later!
FAQs
Can I make Lemon Pound Cake Cookies without the glaze?
Absolutely! The cookies have plenty of lemon flavor on their own, so feel free to serve them plain or dusted lightly with powdered sugar for a delicate touch.
Can I double the recipe for a crowd?
Yes, this recipe easily doubles. Just make sure to mix the dough in a big enough bowl, and bake in batches so that every cookie gets the attention it deserves.
What’s the best way to get zest from a lemon?
Use a microplane or fine grater to zest your lemon, being careful to only collect the bright yellow part of the peel. Avoid the white pith, which can be bitter.
Can I substitute yogurt for sour cream?
Plain, full-fat Greek yogurt makes a great swap if you’re out of sour cream. It’ll still give you that lovely, moist crumb.
How do I know when the cookies are done?
Look for lightly golden edges and centers that are set but still soft. They’ll finish firming up as they cool, so don’t overbake for best results!
Final Thoughts
I can’t wait for you to try these Lemon Pound Cake Cookies and experience their perfect blend of sunny citrus and tender, cakey crumb. Whether you’re baking for a celebration or just to add a little brightness to your day, these cookies are guaranteed to bring smiles. Give them a go and let a little lemony magic into your kitchen!
Print
Lemon Pound Cake Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Pound Cake Cookies are a delightful treat that combines the flavors of a classic pound cake with the convenience of cookies. Soft, lemony, and topped with a tangy glaze, they are perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
- 1/2 cup sour cream
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in lemon juice, lemon zest, vanilla extract, lemon extract (if using), and sour cream until smooth.
- Combine dry and wet ingredients: Gradually add dry ingredients to the wet mixture, stirring until fully combined.
- Bake: Scoop dough onto baking sheets and bake for 10-12 minutes until edges are golden.
- Make glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
Notes
- These cookies have a soft, cakey texture reminiscent of a lemon pound cake.
- For extra lemon flavor, add more zest to the glaze.
- Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
