Lemon Poundcake Cookies Recipe

If you adore the bright, sunny flavor of lemons in a tender, buttery treat, then you are in for a real delight with this Lemon Poundcake Cookies Recipe. These cookies combine the rich, moist texture of traditional pound cake with a refreshing citrus twist, making every bite feel like a little celebration. Whether you’re baking for a quick afternoon treat or impressing guests at a gathering, these cookies bring that perfect balance of sweet and tangy with a melt-in-your-mouth softness that’s utterly irresistible.

Ingredients You’ll Need

Simple, everyday ingredients come together beautifully in this recipe, each playing a crucial role in creating the perfect Lemon Poundcake Cookies. From the richness of butter to the zing of fresh lemon zest, every component shines through to build layers of flavor and texture.

• All-purpose flour (1 1/2 cups): The foundation for tender, buttery cookies with just the right crumb.
• Baking powder (1/2 tsp): Helps the cookies rise slightly for a soft, airy texture.
• Salt (1/4 tsp): Balances sweetness and enhances the lemon flavor.
• Unsalted butter, softened (1/2 cup): Adds richness and moistness to the dough.
• Granulated sugar (3/4 cup): Sweetens perfectly, giving a delicate crunch to the edges.
• Large egg (1): Binds ingredients together and adds a velvety texture.
• Vanilla extract (1 tsp): Deepens flavor complexity and warms the tart lemon notes.
• Lemon zest (1 tbsp): Bursts of fresh citrus oils brighten every bite.
• Fresh lemon juice (1 tbsp): Infuses a fresh, tangy punch that wakes up your palate.
• Sour cream (1/4 cup): Keeps cookies moist and adds a subtle tang, enhancing depth.
• Powdered sugar (1/2 cup): For the glaze that adds sweetness and that picture-perfect finish.
• Additional fresh lemon juice (2 tbsp): Used in the glaze for a citrusy shine.
• Lemon zest (1/2 tsp): Sprinkled into the glaze for an extra burst of lemon aroma and flavor.

How to Make Lemon Poundcake Cookies Recipe

Step 1: Preparing to Bake

Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat. Having this set up early keeps your workflow smooth and ensures the cookies bake evenly without sticking.

Step 2: Mixing Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This combo will ensure your cookies rise just enough and have the perfect balance of flavors and texture.

Step 3: Creaming Butter and Sugar

Beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. This step is key to infusing air into the dough, which makes the cookies tender and gives them that lovely crumb.

Step 4: Adding Wet Ingredients

Mix in the egg, vanilla extract, lemon zest, and lemon juice to your butter and sugar mixture. The lemon zest and juice add fresh citrus brightness that is essential to this Lemon Poundcake Cookies Recipe.

Step 5: Combining Wet and Dry

Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. You want to avoid overmixing to keep the texture light and cakey.

Step 6: Incorporating Sour Cream

Stir in the sour cream until the dough is smooth and slightly sticky. This ingredient ensures your cookies stay moist with a lovely tangy hint that complements the lemon perfectly.

Step 7: Shaping the Cookies

Drop tablespoon-sized scoops of dough onto your baking sheet, spacing about 2 inches apart. This gives the cookies room to spread just right without merging into one another.

Step 8: Baking to Perfection

Bake the cookies for 10 to 12 minutes. Look for golden edges and centers that are set but still soft. This timing locks in moisture while giving a slight crispness around the edges.

Step 9: Preparing the Lemon Glaze

While the cookies are baking, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. This glaze will be the finishing touch that adds sparkle and an extra burst of citrus.

Step 10: Cooling and Glazing

Once baked, allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack. When completely cool, drizzle the lemon glaze over the cookies and let it set to add a tantalizing glossy finish.

Step 11: Enjoy Your Cookies

At this point, your Lemon Poundcake Cookies Recipe is ready to enjoy! Each bite offers a delightful balance of buttery softness and lemony brightness that’s simply unbeatable.

How to Serve Lemon Poundcake Cookies Recipe

Garnishes

A light dusting of powdered sugar or a sprinkle of additional lemon zest can brighten the presentation and flavor even more, making the cookies look as gorgeous as they taste.

Side Dishes

Pair these cookies with a steaming cup of Earl Grey tea, a glass of chilled lemonade, or even a dollop of whipped cream for an indulgent and refreshing snack or dessert.

Creative Ways to Present

Arrange cookies on a tiered cake stand for a lovely tea party setup or stack them between layers of lemon curd and whipped cream for a dessert sandwich twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Poundcake Cookies in an airtight container at room temperature for up to 3 days to maintain their tenderness and fresh lemon flavor.

Freezing

You can freeze these cookies by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a zip-top freezer bag for up to 2 months. Thaw at room temperature before glazing or serving.

Reheating

If you want to enjoy them warm, pop the cookies in a 300°F oven for 5 minutes or microwave briefly (10-15 seconds) to revive their soft, buttery texture and aroma.

FAQs

Can I substitute Greek yogurt for sour cream?

Yes! Using Greek yogurt instead of sour cream will add a tangy brightness and slightly alter the texture, making the cookies a bit lighter but still delicious.

What if I don’t have fresh lemons for zest and juice?

Fresh lemon zest and juice are best for vibrant flavor, but you can use bottled lemon juice in a pinch. For zest, a small amount of lemon extract can be a substitute, though it won’t be quite the same.

How do I make the glaze thicker or thinner?

Adjust the powdered sugar quantity to your desired consistency. Add more sugar to thicken or more lemon juice to thin it out until the glaze coats the back of a spoon smoothly.

Can these cookies be made gluten-free?

Absolutely! Using a 1:1 gluten-free flour blend should work well, but be mindful that texture might be slightly different. Adding a teaspoon of xanthan gum may help bind the dough.

What’s the best way to ensure cookies don’t spread too much?

Make sure your butter is softened but not melted, chill the dough briefly if it’s too warm, and space the cookies adequately on the baking sheet to prevent merging.

Final Thoughts

This Lemon Poundcake Cookies Recipe is truly a keeper for anyone who loves a fresh, citrusy treat with the cozy comfort of pound cake. It’s straightforward enough to whip up any day but special enough to impress friends and family. I can’t wait for you to try them and experience the joyous combination of buttery softness and zesty sparkle that makes these cookies so unforgettable.

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