Name: Lemon Pound Cake Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tablespoon fresh lemon zest; 2 tablespoons fresh lemon juice; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup powdered sugar; 2 tablespoons milk or cream; 1 teaspoon lemon juice (for glaze); 1 teaspoon extra lemon zest (optional garnish)

I absolutely adore anything lemon-flavored, especially when it leans into that perfect balance of tangy and sweet. These Lemon Pound Cake Cookies are exactly that—a bright, zesty treat that combines the richness of a classic pound cake with the delightful texture of a soft-baked cookie. Every bite melts in your mouth with a rich buttery flavor, followed by a lemony zing that’s rounded out with a smooth, sugary glaze.

I was inspired to create these cookies after craving something citrusy but more playful and easy to share than a full loaf of pound cake. The result? These little sunshine-filled domes have quickly become a staple in my kitchen—ideal for summer gatherings, spring brunches, or simply brightening a gloomy afternoon with something fresh and homemade.

Why You’ll Love These Lemon Pound Cake Cookies

Soft, buttery texture like traditional pound cake but with the ease of cookies
Bright lemon flavor that’s present in both the dough and the glaze
Simple ingredients you probably already have on hand
No chilling required, meaning faster from bowl to oven
Great for gifting or serving at parties—pretty, portable, and crowd-pleasing
Customizable with optional mix-ins like white chocolate chips or poppy seeds

What Kind of Lemon Should I Use for Lemon Pound Cake Cookies?

When it comes to these cookies, fresh lemons are non-negotiable. You’ll want to use both the zest and juice to bring out that signature citrus brightness. Meyer lemons are a lovely choice if you can find them—they’re slightly sweeter and more floral than regular lemons, adding a gentle depth to the flavor. That said, standard lemons work beautifully too and provide the perfect punch of tartness that contrasts with the sweet glaze.

Bottled lemon juice, while convenient, doesn’t quite have the same fresh taste and can fall flat. If you’re putting in the effort to bake from scratch, fresh lemons are worth it every time.

Options for Substitutions

Even though these cookies are straightforward, you can absolutely make adjustments to suit your needs:

Butter: Swap with vegan butter or margarine for a dairy-free version.
Egg: Use a flax egg (1 tbsp ground flax + 3 tbsp water) to make these egg-free.
All-Purpose Flour: A 1:1 gluten-free flour blend works well if you’re avoiding gluten.
Lemon Zest/Juice: Try orange or lime for a twist on the flavor—orange pound cake cookies are also delightful!
Powdered Sugar (for glaze): You can use a sugar-free powdered sweetener for a lower-sugar option.
Vanilla Extract: Almond extract adds a different dimension—use sparingly though, it’s strong.

These substitutions let you tailor the cookies to your taste or dietary needs without sacrificing flavor or texture.

Ingredients for These Lemon Pound Cake Cookies

Each ingredient in these cookies has a purpose, working together to create a soft, tender texture and bold lemon flavor:

Unsalted Butter – Provides richness and that classic pound cake feel. Softened butter is key to a creamy, fluffy base.
Granulated Sugar – Sweetens the cookies and helps create a delicate crisp around the edges.
Egg – Adds structure and moisture, helping the cookies hold their soft, cake-like texture.
Fresh Lemon Zest – Infuses the dough with concentrated lemon aroma and flavor.
Fresh Lemon Juice – Brings the tang! It cuts through the sweetness and balances everything out.
All-Purpose Flour – Forms the structure of the cookie while keeping the crumb light and tender.
Baking Powder – Gives the cookies a gentle lift so they don’t turn out dense or flat.
Salt – Just a pinch enhances all the other flavors—especially the lemon.
Powdered Sugar – Used in the glaze, it melts into a smooth, sweet topping.
Milk or Cream – Helps loosen the glaze to a pourable consistency while adding a touch of richness.
Extra Lemon Zest or Peel (optional) – For garnish, adding a pop of color and zing on top.

These ingredients together are what give the cookies their sunshine-bright flavor and buttery, soft texture.

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 2–3 minutes with an electric mixer and creates the airy structure you want in these cookies.

Step 2: Add the Egg and Lemon

Crack in the egg and beat until fully incorporated. Then add the freshly grated lemon zest and lemon juice. Mix until smooth. The citrus aroma should already start to shine through at this point!

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Mixing the dry ingredients first ensures even distribution and prevents clumping when added to the wet mixture.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix—once the dough comes together and there are no visible streaks of flour, stop. The dough will be soft and slightly sticky.

Step 5: Scoop and Shape

Use a cookie scoop or tablespoon to portion the dough into balls and place them on a parchment-lined baking sheet. Leave a couple inches between each, as they’ll puff and spread slightly. No chilling necessary!

Step 6: Bake

Bake in a preheated 350°F (175°C) oven for 10–12 minutes. The edges should be lightly golden, and the centers just set. They’ll continue to firm up a little as they cool.

Step 7: Make the Glaze

While the cookies cool, whisk together powdered sugar and a splash of milk or cream, adding more liquid as needed until the glaze is thick but pourable. Stir in a touch of lemon juice for an extra tangy finish.

Step 8: Glaze and Garnish

Drizzle the glaze over cooled cookies and top with extra lemon zest or peel if you like. Let the glaze set for about 15 minutes before serving.

How Long to Cook the Lemon Pound Cake Cookies

These cookies bake quickly—10 to 12 minutes at 350°F (175°C) is all it takes. You’ll know they’re ready when the edges are lightly golden and the tops look slightly cracked and set. Be careful not to overbake; they should remain soft in the center. After removing them from the oven, let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Tips for Perfect Lemon Pound Cake Cookies

Use room temperature ingredients for a smooth batter and even baking. Cold butter or eggs can cause clumps or uneven texture.
Zest before you juice! It’s much easier to zest a whole lemon than one that’s been squeezed.
Don’t overmix the dough once the flour goes in. Overmixing can create a dense cookie.
Use a cookie scoop to ensure even sizing and consistent baking.
Let the cookies cool completely before glazing to prevent the icing from melting off.
Adjust glaze consistency as needed—thicker glaze for a more defined finish, thinner if you want it to drip beautifully.
Store in an airtight container to keep the cookies soft and moist for days.

These simple techniques make all the difference in achieving that signature soft, cake-like texture with a bright citrusy finish.

Watch Out for These Mistakes While Cooking

Skipping fresh lemon – Bottled juice lacks the depth and brightness of fresh lemons. Always zest and juice real lemons for the best flavor.
Overbaking – These cookies should be soft, not crunchy. If they start turning brown on top, they’ve gone too far.
Using cold butter – Butter that’s not softened properly won’t cream well, leading to dense, uneven cookies.
Adding too much flour – Over-measuring flour can result in dry cookies. Spoon and level it instead of scooping directly from the bag.
Glazing too early – Warm cookies will cause the glaze to slide off. Wait until they’re completely cool.
Overmixing the dough – Especially after adding flour, too much mixing will make the cookies tough instead of tender.

What to Serve With Lemon Pound Cake Cookies?

Hot Tea

A floral or citrusy black tea like Earl Grey pairs beautifully with these cookies. Herbal teas with chamomile or lavender also complement the lemon notes.

Iced Coffee or Cold Brew

The cookies’ sweetness balances the bitterness of coffee, making it a perfect mid-morning or afternoon combo.

Vanilla Bean Ice Cream

A scoop of ice cream transforms these cookies into an elegant plated dessert—especially with warm cookies fresh from the oven.

Lemon Curd or Berry Jam

Serve cookies with a spoonful of lemon curd or jam on the side for extra flavor play and presentation.

Sparkling Water with Citrus Slices

For a refreshing non-caffeinated pairing, sip a fizzy drink with lemon or lime slices.

Greek Yogurt with Honey

Make a snack platter with these cookies, a bowl of creamy yogurt, and a drizzle of honey or fresh fruit.

Fresh Berries

A bowl of strawberries, blueberries, or raspberries adds color and brightness, echoing the cookies’ summery vibe.

Champagne or Prosecco

For celebrations, the light, crisp bubbles of sparkling wine pair wonderfully with the soft sweetness of these cookies.

Storage Instructions

To keep your Lemon Pound Cake Cookies tasting fresh and tender:

Room Temperature: Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent the glaze from sticking.
Refrigeration: Not necessary, but if your kitchen is warm, you can refrigerate them for up to 7 days. Bring to room temp before serving.
Freezing: These cookies freeze beautifully. Freeze unglazed cookies in a single layer on a tray, then transfer to a freezer-safe bag or container for up to 2 months. Thaw and glaze before serving.
Freezing the Dough: You can also freeze the unbaked cookie dough. Scoop onto a tray, freeze until solid, and store in a zip-top bag. Bake from frozen—just add an extra 1–2 minutes.

Estimated Nutrition

These values are based on one cookie (assuming the batch makes 20 cookies). Keep in mind this is an estimate and can vary based on substitutions or added ingredients:

Calories: 140
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 60mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 10g
Protein: 1.5g

These cookies offer a sweet treat that’s rich but not overly heavy, with just the right amount of indulgence.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Technically yes, but I don’t recommend it. Fresh lemon juice and zest give the cookies a much brighter, cleaner flavor.

Can I freeze the baked cookies?

Absolutely. Just make sure to freeze them without glaze, then add it after thawing for the best texture and look.

Why are my cookies too flat?

You may have used overly soft butter or skipped the baking powder. Be sure your butter is just softened—not melted—and your leavening is fresh.

Do I need to chill the dough?

Nope! These cookies hold their shape well without chilling, making them super quick and easy to bake.

Can I double the recipe?

Yes, this recipe doubles beautifully. Just be sure not to overcrowd the baking sheet—bake in batches if needed.

Is it okay to add poppy seeds or white chocolate chips?

Yes! Both make great additions. Poppy seeds add texture and a subtle nuttiness, while white chocolate brings creamy sweetness.

What type of flour should I use for gluten-free cookies?

Use a 1:1 gluten-free baking flour blend. Brands like Bob’s Red Mill or King Arthur work great here.

Can I skip the glaze?

You can, but I wouldn’t. The glaze adds that pound cake feel and enhances the lemon flavor beautifully. If you’re reducing sugar, go light—but don’t skip it entirely.

Conclusion

Lemon Pound Cake Cookies are one of those joyful bakes that taste as cheerful as they look. They’re soft, bright, and full of sunny lemon flavor, with a tender cake-like crumb and a glossy glaze that makes them feel extra special. Whether you’re baking for a party, gifting a sweet box, or just treating yourself, these cookies are a simple, satisfying way to add a little more brightness to your day.