Lemon Pound Cake Cookies

The scent of fresh lemons always reminds me of sunshine streaming through the kitchen window, filling the space with warmth. There’s something about citrus-infused desserts that feels both indulgent and refreshing, and these Lemon Pound Cake Cookies capture that magic perfectly.

I first made them on a whim, craving something buttery, zesty, and comforting—something that could bridge the gap between a soft cookie and a rich pound cake. What I didn’t expect was how quickly they’d become a household favorite. The edges bake up just slightly crisp, while the centers remain soft and cake-like, almost melting in your mouth.

A bright lemon glaze drizzled over the top adds the perfect sweet-tart contrast. And if you love the flavor of classic pound cake but want a bite-sized version, these cookies are exactly what you need.

Perfect for afternoon tea, weekend baking, or a simple treat to brighten your day, these cookies are as easy to make as they are delicious. The best part? They require simple ingredients you probably already have in your pantry. Let’s get baking!

Short Description

These Lemon Pound Cake Cookies combine the rich, buttery taste of classic pound cake with a soft, cake-like texture in cookie form. Topped with a sweet lemon glaze, they’re perfect for any occasion, from afternoon tea to dessert tables.

Key Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• 1 tsp lemon zest (for garnish)

Tools Needed

• Mixing bowls
• Electric mixer or stand mixer
• Microplane or grater (for lemon zest)
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Wire cooling rack

Cooking Instructions

Step 1: Prepare the Dough

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—this should take about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be thick and slightly sticky.

Step 3: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps prevent spreading during baking and enhances the flavors.

Step 4: Shape and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and place them about 2 inches apart.

Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.

Step 5: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare the Glaze (Optional)

Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cookies and sprinkle with lemon zest for an extra pop of citrus.

Why You’ll Love This Recipe

Bright and Refreshing – The fresh lemon flavor is the perfect balance of tart and sweet.

Soft and Cake-Like – These cookies have a delicate, tender crumb that melts in your mouth.

Easy to Make – No complicated techniques—just mix, chill, and bake!

Versatile – Enjoy them plain or with a lemon glaze for an extra burst of flavor.

Mistakes to Avoid & Solutions

1. Skipping the Chilling Step

Issue: Dough spreads too much, resulting in flat cookies.
Solution: Always chill the dough for at least 30 minutes to help maintain shape.

2. Overmixing the Batter

Issue: Dense, tough cookies.
Solution: Mix until just combined—overmixing can overwork the gluten.

3. Not Measuring Flour Properly

Issue: Too much flour leads to dry cookies.
Solution: Spoon and level the flour instead of packing it into the measuring cup.

4. Baking Too Long

Issue: Dry, crumbly cookies.
Solution: Remove from the oven when the edges are just lightly golden; they’ll continue to set as they cool.

Serving and Pairing Suggestions

– Serve these cookies with hot tea or coffee for a cozy treat.
– Pair with vanilla ice cream for a simple but decadent dessert.
– Stack them on a platter with fresh berries and whipped cream for a vibrant dessert board.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 5 days.

Refrigerator: Keep in the fridge for up to a week—let them come to room temperature before serving.

Freezing: Freeze baked cookies in an airtight container for up to 3 months.

Reheating: If frozen, thaw at room temperature or warm in a low oven (300°F) for a few minutes.

FAQs

1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled works in a pinch.

2. What if I don’t have a microplane for zesting?
A fine cheese grater works, or peel the lemon and chop finely.

3. Can I make the dough ahead of time?
Yes! Chill it overnight and bake the next day.

4. Can I use self-rising flour instead of all-purpose?
Yes, but omit the baking powder and salt.

5. How do I make the cookies extra soft?
Slightly underbake them and store in an airtight container with a slice of bread.

Tips & Tricks

– Use room-temperature butter for easier mixing and a smoother dough.
– Zest the lemons before juicing—it’s much easier!
– If your glaze is too thick, add a tiny bit of warm water to thin it.
– For a bakery-style look, press a bit of extra lemon zest onto each cookie before baking.

Recipe Variations

1. Lemon Poppy Seed Cookies

Add 1 tbsp poppy seeds to the dough for a subtle crunch.

2. Almond Lemon Cookies

Swap ½ tsp of vanilla extract for almond extract for a nutty twist.

3. Coconut Lemon Cookies

Mix in ½ cup shredded coconut for a tropical touch.

4. Honey Lemon Cookies

Replace ¼ cup of sugar with honey for a softer, natural sweetness.

5. Lavender Lemon Cookies

Add ½ tsp dried culinary lavender for a floral flavor.

Final Thoughts

Lemon Pound Cake Cookies have quickly become a favorite in my kitchen. Their soft, buttery texture and bright citrusy flavor make them the perfect pick-me-up for any time of day.

I enjoy the way they strike that perfect balance between indulgence and freshness—sweet enough to feel like a treat but light enough to keep you coming back for more. Plus, they’re simple to make yet feel special, like something you’d find in a cozy little bakery. If you give them a try, I’d love to hear how they turn out—happy baking!