Short Description
Lemon Pound Cake Cookies are a delightful combination of buttery richness and bright citrus flavor. These soft and tender cookies capture the essence of a classic lemon pound cake, with a light texture and a zesty kick. Perfect for tea time, dessert, or whenever you crave a refreshing, sweet treat.
Why You’ll Love This Recipe
Soft and buttery with a delicate crumb
Bursting with fresh lemon flavor
Easy to make with simple ingredients
Perfect balance of sweetness and tanginess
Great for any occasion, from casual snacking to elegant gatherings
Ingredients
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 ½ teaspoons vanilla extract
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Preheat the oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar – In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add wet ingredients – Mix in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Stir until well combined.
Incorporate dry ingredients – Gradually add the flour, mixing until just combined. Do not overmix.
Scoop and bake – Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake – Bake for 10-12 minutes or until the edges are lightly golden.
Cool and serve – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
Servings: 24 cookies
Preparation Time: 10 minutes
Baking Time: 10-12 minutes
Total Time: 25 minutes
Variations
Glazed Lemon Cookies – Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Lemon Poppy Seed Cookies – Add 1 teaspoon of poppy seeds for a delightful texture.
Extra Citrus Flavor – Add a bit of orange or lime zest for a citrus blend.
Chewy Version – Use an extra egg yolk for a chewier texture.
Sugar-Dusted Finish – Sprinkle granulated sugar on top before baking for a subtle crunch.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: Keep in the fridge for up to a week for extended freshness.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for a vibrant flavor, but bottled can work in a pinch.
How do I make the cookies softer?
Avoid overbaking and store in an airtight container to retain moisture.
Can I use margarine instead of butter?
Butter provides the best flavor, but margarine can be substituted if necessary.
Can I add white chocolate chips?
Yes, white chocolate pairs wonderfully with lemon and adds sweetness.
What’s the best way to zest a lemon?
Use a fine grater or microplane to zest only the yellow part of the lemon, avoiding the bitter white pith.
Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend for a gluten-free version.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
How do I get a stronger lemon flavor?
Increase the lemon zest and juice slightly, or add a few drops of lemon extract.
Can I use a cookie scoop for even sizing?
Yes, a cookie scoop ensures uniform cookies that bake evenly.
Can I add frosting instead of glaze?
Absolutely! A light lemon buttercream or cream cheese frosting would complement these cookies beautifully.
Conclusion
Lemon Pound Cake Cookies are the perfect mix of soft, buttery texture and bright citrus flavor. Whether enjoyed plain, glazed, or with a hint of extra zest, these cookies bring a refreshing twist to classic baked treats. Try this recipe today and enjoy a bite of sunshine in every cookie!
Lemon Pound Cake Cookies – Soft, Buttery, and Zesty
- Total Time: 0 hours
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Lemon Pound Cake Cookies are soft, buttery, and bursting with bright citrus flavor! Made with fresh lemon juice, zest, and a hint of vanilla, these cookies have the rich texture of pound cake in a bite-sized treat. Perfect for tea time, brunch, or a refreshing dessert!
Ingredients
Instructions
1️⃣ Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2️⃣ Cream Butter & Sugar:
- In a large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
3️⃣ Add Wet Ingredients:
- Mix in eggs, one at a time.
- Stir in lemon zest, lemon juice, and vanilla extract until well combined.
4️⃣ Mix Dry Ingredients:
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
5️⃣ Scoop & Bake:
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6️⃣ Make the Lemon Glaze: (Optional but delicious!)
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle over cooled cookies and let set before serving.
Notes
For extra lemony flavor, add a touch of lemon extract to the dough.
✔ Store in an airtight container at room temperature for up to 4 days.
✔ Serve with tea or coffee for a delightful afternoon treat
- Prep Time: 10 minute
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
