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
Bright, fresh lemon flavor
Soft, cake-like texture
Quick and easy to make
Perfect for spring, summer, or holiday cookie trays
Great with tea or coffee
Ingredients Breakdown
Cookie Dough:
1 cup Unsalted Butter, Softened – Adds rich, buttery flavor and creates a tender texture.
1 cup Granulated Sugar – Sweetens the dough and helps it brown.
2 Large Eggs – Bind the dough and provide structure.
2 tbsp Fresh Lemon Juice – Infuses bright, zesty flavor into the cookies.
1 tsp Lemon Zest – Enhances lemon aroma and depth.
2 cups All-Purpose Flour – The base that gives the cookies structure.
1 tsp Baking Powder – Provides lift for a soft, cakey texture.
1/4 tsp Salt – Balances sweetness and intensifies flavor.
Lemon Glaze:
1 cup Powdered Sugar – Creates a smooth, sweet base for the glaze.
2 tbsp Fresh Lemon Juice – Delivers bold lemon flavor.
1/2 tsp Lemon Zest – Adds extra zing and visual appeal.
Serving Suggestions
Serve with a cup of Earl Grey or iced tea
Add to a cookie platter with shortbread and fruit bars
Perfect for Easter, baby showers, or afternoon tea parties
Tips for Success
Use fresh lemon juice for the best flavor—bottled won’t deliver the same zing
Don’t overbake! These cookies should be light in color with just a hint of golden edge
For thicker glaze, reduce lemon juice slightly or add more powdered sugar
Chill the dough for 20 minutes if it’s too soft to scoop cleanly
Variations
Add vanilla extract for a subtle floral note
Fold in white chocolate chips for added sweetness
Use orange zest for a citrus twist
Dip cookies halfway in glaze for a polished look
Storage
Room Temp: Store in an airtight container for up to 5 days
Refrigerate: Optional for extra freshness, especially in warm climates
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.
