Craving the buttery richness of pound cake but in cookie form? These Lemon Poundcake Cookies are soft, fluffy, and bursting with fresh citrus flavor. With hints of lemon zest and a bright lemon glaze, they strike the perfect balance between sweetness and tang. Whether you’re baking for a brunch, gifting cookies, or simply enjoying a treat with tea, this recipe will quickly become a favorite
Why You’ll Love These Cookies
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Bright, fresh lemon flavor
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Soft, cake-like texture
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Quick and easy to make
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Perfect for spring, summer, or holiday cookie trays
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Great with tea or coffee
Ingredients Breakdown
Cookie Dough:
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1 cup Unsalted Butter, Softened – Adds rich, buttery flavor and creates a tender texture.
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1 cup Granulated Sugar – Sweetens the dough and helps it brown.
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2 Large Eggs – Bind the dough and provide structure.
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2 tbsp Fresh Lemon Juice – Infuses bright, zesty flavor into the cookies.
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1 tsp Lemon Zest – Enhances lemon aroma and depth.
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2 cups All-Purpose Flour – The base that gives the cookies structure.
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1 tsp Baking Powder – Provides lift for a soft, cakey texture.
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1/4 tsp Salt – Balances sweetness and intensifies flavor.
Lemon Glaze:
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1 cup Powdered Sugar – Creates a smooth, sweet base for the glaze.
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2 tbsp Fresh Lemon Juice – Delivers bold lemon flavor.
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1/2 tsp Lemon Zest – Adds extra zing and visual appeal.
Serving Suggestions
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Serve with a cup of Earl Grey or iced tea
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Add to a cookie platter with shortbread and fruit bars
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Perfect for Easter, baby showers, or afternoon tea parties
Tips for Success
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Use fresh lemon juice for the best flavor—bottled won’t deliver the same zing
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Don’t overbake! These cookies should be light in color with just a hint of golden edge
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For thicker glaze, reduce lemon juice slightly or add more powdered sugar
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Chill the dough for 20 minutes if it’s too soft to scoop cleanly
Variations
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Add vanilla extract for a subtle floral note
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Fold in white chocolate chips for added sweetness
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Use orange zest for a citrus twist
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Dip cookies halfway in glaze for a polished look
Storage
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Room Temp: Store in an airtight container for up to 5 days
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Refrigerate: Optional for extra freshness, especially in warm climates
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Freeze: Freeze unglazed cookies for up to 2 months. Thaw and glaze when ready to serve
FAQ
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for flavor, but bottled can be used in a pinch.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to help retain moisture.
Can I double this recipe?
Absolutely—this recipe scales well for larger batches.