These lemon poundcake cookies are soft, tangy, and melt in your mouth with every bite. Combining the richness of pound cake with the refreshing zest of lemon, they make the ultimate treat for tea time, summer gatherings, or whenever you’re craving something light and citrusy.
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The Origins of Lemon Poundcake Cookies
Pound cake has deep roots in European baking, originating in the 18th century when bakers created a simple cake using a pound each of butter, sugar, eggs, and flour. Over time, the recipe evolved, and bakers began adding flavors like lemon to brighten the richness. These cookies borrow inspiration from classic pound cake but in a smaller, hand-held form. By adding lemon zest and fresh juice, you get that perfect balance of sweet and tangy that’s loved across cultures. Lemon desserts are especially popular in Mediterranean and American baking traditions, often seen at spring picnics, Easter celebrations, and summer parties.
Why These Ingredients Work So Well
Each ingredient in this recipe has a role in creating the perfect cookie. The butter brings richness and tenderness, while granulated sugar adds sweetness and helps the cookies bake up fluffy. Eggs provide structure and moisture, making the cookies soft instead of crumbly. The star, of course, is the lemon zest and juice — they deliver a bright citrus punch that cuts through the richness, giving every bite a refreshing lift. A dusting of powdered sugar or a drizzle of lemon glaze adds an elegant finishing touch that elevates these cookies to bakery-style perfection.
Why You’ll Love These Lemon Poundcake Cookies
These cookies are the best of both worlds: the density and flavor of a pound cake with the bite-sized charm of a cookie. They’re quick to prepare, bake in just 10–12 minutes, and look gorgeous on a dessert tray. Kids love the soft, cake-like texture, while adults appreciate the zesty lemon kick. Plus, they’re versatile — dust with powdered sugar for simplicity, or add a lemon glaze if you want something extra special. They make a beautiful addition to holidays, baby showers, or as a thoughtful homemade gift for friends and family.
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Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Topping:
- Powdered sugar (for dusting)
Step-by-Step Instructions
1. Prepare the Dough
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice. In another bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into the wet until combined.
2. Shape the Cookies
Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on the baking sheet. Gently flatten each with the back of a spoon or fingers.
3. Bake the Cookies
Bake for 10–12 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
4. Finish and Serve
Dust cooled cookies with powdered sugar. For extra lemon flavor, drizzle with a glaze made from powdered sugar and lemon juice. Serve with tea or coffee and enjoy!
Timing & Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories per cookie: ~120 kcal
Lemon Poundcake Cookies
Can I freeze lemon poundcake cookies?
Yes! These cookies freeze beautifully. Store them in an airtight container with parchment between layers. To serve, thaw at room temperature and dust with fresh powdered sugar.
How can I make the lemon flavor stronger?
Use both zest and juice from 2 lemons instead of one. You can also add a few drops of lemon extract for a more intense flavor.
Can I substitute gluten-free flour?
Absolutely. A 1:1 gluten-free baking blend works well here. The texture may be slightly more crumbly, but the flavor will remain fresh and zesty.
What’s the difference between these cookies and lemon shortbread?
Shortbread is dense and buttery with no leavening agents. These cookies are fluffier, softer, and closer to mini pound cakes thanks to the eggs and baking powder.