Lemon Pound Cake Cookies
Lemon pound cake cookies are soft, buttery treats with a fresh citrus flavor. You get a tender, cake-like texture in an easy cookie form. These cookies feel light, rich, and perfect for everyday baking.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Electric mixer or whisk
- Parchment Paper
- Baking tray
- Cooling Rack
Ingredients
For the Cookies
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
For the Lemon Glaze
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest (optional)
Instructions
1. Warm the oven to 180°C (350°F) and line the baking tray.
2. Whisk flour, baking powder, and salt together in a bowl.
3. Beat butter and sugar until light, fluffy, and pale in color.
4. Mix in the eggs one at a time, blending well after every addition.
5. Mix in lemon zest, juice, and vanilla extract evenly.
6. Add dry ingredients slowly and mix gently until just combined.
7. Scoop dough onto the tray, leaving space between each cookie.
8. Bake for 10–12 minutes until edges turn lightly golden.
9. Cool cookies completely on a rack before adding glaze.
10. Combine the glaze ingredients, then drizzle evenly over the cooled cookies.
Notes
- Fresh lemon juice gives the most vibrant citrus flavor.
- Mix the dough gently to help keep the cookies soft and tender.
- If the dough feels sticky, chill it to make shaping easier and neater.
- Bake only until set to avoid dry or firm cookies.
- Adjust the glaze thickness to match your personal taste preference.
- Freeze unglazed cookies for later and glaze after thawing.