If you’re looking for a treat that’s bursting with sunshine, you’ll fall head-over-heels in love with Lemon Pound Cake Cookies. These cheerful, tender cookies channel all the rich, buttery notes of classic pound cake but add a bright, zesty twist of lemon. Every bite balances soft, melt-in-your-mouth texture with a punch of citrus, making them perfect for afternoon tea, spring gatherings, or simply to brighten an ordinary day.

Lemon Pound Cake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Pound Cake Cookies lies in how a handful of pantry basics turns into something magical. Every ingredient plays its special part, from creating that golden crumb to infusing each bite with tangy lemon flavor. Here’s what you’ll need:

Butter: Use unsalted, softened butter for the perfect rich, creamy base—it gives the cookies their signature tender texture.
Granulated Sugar: Adds sweetness and helps the cookies bake up with a lovely, delicate structure.
Eggs: Two large eggs create a soft, cohesive dough and help the cookies stay moist.
Lemon Zest: The zest is where the purest lemon aroma lives—make sure to use freshly grated for the brightest punch.
Fresh Lemon Juice: Delivers tangy citrus flavor; fresh-squeezed juice is really worth it here.
Vanilla Extract: An essential background note that rounds out the flavors and makes the lemon shine.
All-Purpose Flour: The backbone of the cookie, flour gives structure without making them heavy.
Baking Powder: Helps the cookies puff up ever so slightly, for that cake-like crumb.
Baking Soda: Works with the lemon juice to create a soft, pillowy texture.
Salt: Just a pinch to balance all that sweetness and let the lemon truly sparkle.
Powdered Sugar (for Glaze): Forms a silky, sweet-tart drizzle that makes these cookies irresistible.
Extra Lemon Juice (for Glaze): Adjust as needed for your preferred glaze consistency and zestiness.

How to Make Lemon Pound Cake Cookies

Step 1: Prep Your Oven and Sheets

Begin by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper; not only does this prevent sticking, but it also ensures each Lemon Pound Cake Cookie bakes nice and evenly.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and granulated sugar. Beat until the mixture is pale and fluffy—this step is key for tender, light cookies, so don’t rush it!

Step 3: Add Eggs and Flavorings

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract. The kitchen will smell amazing right about now, and those little flecks of zest will dot your dough with sunshine.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This prevents clumps and ensures all those rising agents get evenly dispersed for the perfect Lemon Pound Cake Cookies texture.

Step 5: Make the Dough

Gradually add the dry ingredients into the wet mixture, stirring on low just until combined. Don’t overmix; a gentle touch keeps the cookies soft and tender.

Step 6: Scoop and Bake

Using a tablespoon or cookie scoop, dollop rounded portions of dough onto your prepared baking sheets, spacing about two inches apart. Bake for 10 to 12 minutes, or until the edges are just turning golden. The centers will look a bit soft—this is what keeps them delightfully cake-like.

Step 7: Cool and Glaze

Let the cookies cool on the sheets for about five minutes before transferring them to a wire rack. Whisk together the powdered sugar and lemon juice for a glaze that’s as tangy as you like. Once cooled, drizzle the glaze generously over the cookies for that classic pound cake finish.

How to Serve Lemon Pound Cake Cookies

Garnishes

For a simple yet stunning touch, sprinkle extra lemon zest or a dusting of powdered sugar over the glazed cookies. You can even add a few edible flowers for a springtime vibe.

Side Dishes

Lemon Pound Cake Cookies are wonderful alongside a cup of earl grey tea or an iced herbal tea. If you’re hosting a brunch, arrange them with a selection of fresh berries or a light fruit salad for a balanced spread.

Creative Ways to Present

Stack these cookies high on a tiered dessert stand or wrap them up in cellophane and ribbon for adorable homemade gifts. For a festive dessert platter, alternate the Lemon Pound Cake Cookies with other citrus or shortbread cookies to add color and variety.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to five days—they’ll stay soft and flavorful, especially if you separate layers with parchment to protect the glaze.

Freezing

If you want to stash some away for later, freeze the baked (and fully cooled) cookies in a single layer, then transfer to a freezer bag. For best results, wait to glaze them until after thawing, as the glaze can get sticky during storage.

Reheating

Lemon Pound Cake Cookies are best enjoyed at room temperature, but if you love that warm, just-baked feeling, a quick 5–10 seconds in the microwave revives their softness. Let the glaze set for a moment if you’re adding it after reheating.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the brightest, truest flavor, but you can use bottled in a pinch—just be aware the finished cookies might lack a bit of that lemon sparkle.

Do I need to chill the dough?

Nope! This recipe is designed to be mixed and baked right away, making it perfect when you want homemade cookies without any waiting around.

Can I make these cookies gluten-free?

You can swap the all-purpose flour for a good-quality gluten-free blend. Just be sure to check that all your other ingredients (like baking powder) are certified gluten-free if needed.

Why are my cookies flat?

Overmixing the dough or baking with very soft (almost melted) butter can lead to flatter cookies. Try creaming your butter just until fluffy and measuring the flour accurately for the best results.

How can I add even more lemon flavor?

For an extra citrus kick, mix in a teaspoon of lemon extract or a few drops of food-safe lemon oil along with the zest and juice. You can also scatter extra zest on top of the glaze for an extra punch.

Final Thoughts

I can’t wait for you to discover just how delightful these Lemon Pound Cake Cookies are. Whether you’re sharing them with friends or sneaking one with your morning coffee, they’re guaranteed to bring a bright, sunny note to your day. Happy baking!