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
Scale
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
