Lemon Pound Cake Cookies Recipe
If you’re looking to brighten up your baking routine, Lemon Pound Cake Cookies are the sunshine in dessert form! These delightful morsels combine the classic tender crumb of pound cake with zesty, vibrant lemon flavor, all tucked into a perfectly chewy cookie. Every bite is an irresistibly fresh burst of citrus, mellowed by rich butter and a cloud-like texture. Whether you need a sweet treat for your next gathering, a coffee companion, or just a way to bring a little joy to your week, these cookies will charm with every bite.
Ingredients You’ll Need
Lemon Pound Cake Cookies come together with pantry staples and a few standout ingredients that give them their unique flavor and softness. Each element plays a crucial role, from the zing of real lemon juice to the creaminess of sour cream, guaranteeing cookies that are as memorable as they are easy to make.
- Unsalted butter (1 cup, softened): This gives the cookies their classic, rich pound cake flavor and a pillowy-soft crumb.
- Granulated sugar (1 cup): Sweetens and helps the cookies brown just right around the edges.
- Large eggs (2): Bind everything together and add a lovely tenderness.
- Fresh lemon juice (2 tablespoons): Brings out an intensely refreshing citrus note — don’t skimp on the fresh squeeze!
- Lemon zest (1 tablespoon): Packs the biggest punch of flavor, infusing every bite with fragrant lemon oils.
- Vanilla extract (1 teaspoon): Rounds out the citrus, making the cookies taste balanced and bakery-worthy.
- All-purpose flour (2 ½ cups): The base that gives structure and softness without making the cookies dense.
- Baking powder (1 teaspoon): Lifts the cookies, keeping them light and fluffy.
- Baking soda (¼ teaspoon): Ensures just the right spread and texture.
- Salt (¼ teaspoon): Brightens every flavor and keeps the sweetness in check.
- Sour cream (½ cup): The secret ingredient! It adds moisture, tang, and that unmistakable soft pound cake feel.
How to Make Lemon Pound Cake Cookies
Step 1: Prep the Oven and Pans
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your dough is ready. Line your baking sheets with parchment paper for effortless cookie removal and easy cleanup—nobody likes a stuck cookie!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until fluffy and light in color, usually about 2-3 minutes. This step is key for getting that dreamy, tender texture these Lemon Pound Cake Cookies are known for.
Step 3: Mix in Wet Ingredients
Add the eggs one at a time, making sure each is fully mixed in before the next. Now comes the lemon magic—beat in the fresh lemon juice, zest, and vanilla extract until your dough smells like a bakery in bloom.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt until no clumps remain. This ensures even distribution for a perfectly tender cookie crumb.
Step 5: Bring It All Together
Gradually add the dry mixture to your wet bowl, blending only until just combined—overmixing can make cookies tough! Gently fold in the sour cream, which will transform your dough into a lusciously smooth, slightly thick batter.
Step 6: Portion and Bake
Drop rounded tablespoons of dough onto your lined baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes; you’re looking for lightly golden edges and centers that look beautifully set. They’ll continue to firm up as they cool!
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack. This extra rest helps set their signature soft texture—patience pays off!
How to Serve Lemon Pound Cake Cookies
Garnishes
For a dazzling finishing touch, drizzle your Lemon Pound Cake Cookies with a quick glaze of powdered sugar and lemon juice. Sprinkle a bit of extra zest over the top if you’re feeling fancy—these little pops of color and flavor make your cookies look as lively as they taste.
Side Dishes
Serve these cookies with fresh berries to complement the citrus, or a dollop of lightly whipped cream for a classic pairing. They also shine on a dessert platter next to shortbreads and chocolate truffles, offering a bright, tangy contrast.
Creative Ways to Present
Pile your cookies on a vintage cake stand for a charming tea party spread, or stack and wrap them with ribbon for the sweetest homemade gifts. For a showstopping dessert, try sandwiching them with lemon curd or vanilla ice cream—Lemon Pound Cake Cookies never mind being a little extra!
Make Ahead and Storage
Storing Leftovers
Once they’ve cooled completely, keep your Lemon Pound Cake Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for 3–4 days, though good luck making them last that long!
Freezing
These cookies freeze beautifully! Place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container. They’ll keep for up to 2 months, making it easy to always have a stash ready for lemony cravings.
Reheating
If you want to bring back their fresh-from-the-oven sparkle, warm the cookies for about 10 seconds in the microwave or a few minutes in a low oven. The texture softens and the aroma will fill your kitchen all over again.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice will work in a pinch, fresh lemon juice will give your cookies the brightest, most authentic citrus flavor. The zest is non-negotiable, though—it’s where all the essence of these Lemon Pound Cake Cookies comes from!
Is it possible to make these cookies gluten-free?
Absolutely! Substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. The rest of the recipe stays the same, and you’ll still get cookies that are soft, tangy, and irresistible.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works beautifully in this recipe, lending the same creamy tang and softness as sour cream. Just use the same amount, and make sure it’s plain and full-fat for the best results.
How do I know when the cookies are done?
Keep a close eye at the 10-minute mark—the edges should turn lightly golden while the centers look set but still slightly soft. They’ll finish setting as they cool, which keeps that signature chewy, cake-like bite.
Do Lemon Pound Cake Cookies work with other citrus fruits?
You can swap in lime, orange, or even grapefruit zest and juice for a fun twist! Adjust the zest and juice quantities as needed, and you may just discover a new cookie obsession.
Final Thoughts
If you’re a fan of bright, cheerful flavors and cloud-soft cookies, you’ll love everything about making (and eating!) Lemon Pound Cake Cookies. It’s a guaranteed way to put a little sunshine on your dessert table, so go ahead and treat yourself—you just might find your new favorite bake.
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Lemon Pound Cake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Pound Cake Cookies are a delightful treat that combines the flavors of a traditional pound cake with the lightness of a cookie. Bursting with fresh lemon zest and juice, these soft and tender cookies are perfect for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Combine Wet Ingredients: Beat in the eggs, one at a time, followed by the lemon juice, lemon zest, and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Sour Cream: Fold in the sour cream until the dough is smooth.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, bake for 10–12 minutes until lightly golden, and set. Cool on a wire rack.
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- You can also substitute Greek yogurt for the sour cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
