Name: Lemon Poundcake Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup unsalted butter (softened to room temperature); 1 cup granulated sugar; 2 large eggs (at room temperature); 2 teaspoons vanilla extract; 2 tablespoons lemon zest (finely grated (about 1 lemon)); 2 tablespoons fresh lemon juice (strained); 2.5 cups all-purpose flour (spooned and leveled); 1 teaspoon baking powder; 0.5 teaspoon salt

Jump to Recipe

Creamy, bright, and comfortingly buttery, these Lemon Poundcake Cookies are a delightful cross between a tender pound cake and a zesty cookie — soft inside with slightly golden edges and a burst of lemon in every bite. Fun fact: early American pound cake recipes used a pound of each main ingredient, but these tiny cookies keep the rich flavor without the fuss. If you love simple citrus treats, you’ll find these an instant favorite for coffee mornings, lunchboxes, or casual dessert trays. For another variation that plays with similar textures, check out our lemon poundcake cookie guide to explore more tips and tricks. They’re quick to prepare, family-friendly, and a perfect way to brighten any day — let’s bake!

What is Lemon Poundcake Cookies?

What’s in a name? Why call them Lemon Poundcake Cookies — are they miniature cakes hiding in cookie form, or cookies pretending to be pound cake for trick-or-treat season? Think of them as the best of both worlds: the dense, buttery feel of a pound cake condensed into a single-bite cookie with an invigorating lemon kick. Rumor has it someone once said “the way to a man’s heart is through his stomach,” and after one of these cookies you might find everyone’s hearts (and snack plates) disappearing. Curious? Give them a try and see why the name fits so perfectly.

Why You’ll Love This

Buttery, tender texture: The main highlight is the rich, buttery crumb that melts on your tongue, just like a classic pound cake but in cookie form.
Wallet-friendly baking: Making these at home saves money compared to specialty bakery cookies, and a single batch makes plenty to share or stash for later.
Fresh lemon flavor: Zest and fresh juice brighten the dough, giving a natural, aromatic lemon taste that pairs beautifully with a light glaze or a dusting of sugar.

If you enjoy the citrus-sweet combo, you might also like our twist on cheesecake-style cookies; compare flavors with the lemon coconut cheesecake cookies linked later in the article. Ready to bake? These cookies are an easy win for bakers of all levels — give them a go!

How to Make:

Quick Overview

This recipe is refreshingly straightforward: with simple creaming, a brief mix of dry ingredients, and a quick bake, you’ll have soft, zesty cookies that are tender like pound cake and lightly golden on the edges. Preparation time is minimal and the results are consistently satisfying — expect about 10 minutes prep and 10–12 minutes baking per batch. The standout element is the bright lemon flavor from both zest and juice, which keeps these cookies lively and bright.

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 tablespoons lemon zest (about 1 lemon), finely grated
2 tablespoons fresh lemon juice, strained
2.5 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
0.5 teaspoon salt

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer fitted with a paddle attachment until the mixture is light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed so everything blends evenly.
Mix in the vanilla extract, lemon zest, and lemon juice until fully combined and aromatic.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand until just combined — avoid overmixing to keep the cookies tender.
Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft to the touch.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Poundcake Cookies

What to Serve With

Hot tea or fresh-brewed coffee: The bright lemon pairs beautifully with an aromatic black tea or a milky latte.
Fresh berries and whipped cream: Add a dollop of lightly sweetened whipped cream and a few raspberries for a simple dessert plate.
Lemon glaze or powdered sugar: Drizzle a thin lemon glaze (powdered sugar whisked with a little lemon juice) or dust with powdered sugar for extra sweetness.
Spring salad: Serve cookies as a sweet finish to a light salad with baby greens, strawberries, and a citrus vinaigrette.

Top Tips for Perfecting

Butter temperature: Use butter softened to room temperature for smooth creaming — too cold and it won’t fluff, too warm and the dough will be greasy.
Zest, don’t grate too deep: Use only the yellow part of the lemon peel for zest; the white pith is bitter and can affect flavor.
Don’t overmix: Once you add the flour, mix only until combined to keep a tender, pound cake–like crumb.
Even sizing: Use a small cookie scoop for uniform cookies so they bake evenly.
Flavor boost: For extra brightness, add a teaspoon of finely grated lemon zest to the sugar before creaming to infuse more citrus aroma.

Storing and Reheating Tips

Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigeration: If you live in a very warm climate or used a glaze, refrigerate in an airtight container for up to 5 days.
Freezing: Flash-freeze cookies on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm cookies for 5–7 seconds in the microwave or 3–4 minutes in a 300°F oven to refresh the texture without drying them out.

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the brightest flavor and aroma, but bottled juice will work in a pinch. You may notice a slightly less vibrant citrus note.

Can I substitute margarine or a butter substitute?
For best flavor and texture, use real unsalted butter. Margarine or butter substitutes may produce a different texture and less rich flavor.

How do I make these cookies extra lemony?
Increase the lemon zest by 1 teaspoon and add a simple lemon glaze after cooling for an extra hit of citrus.

Can I make the dough ahead of time?
Yes — refrigerate shaped dough balls for up to 24 hours before baking. You may need to add 1–2 minutes to the baking time if baking straight from chilled.

Are these cookies suitable for freezing?
Yes — bake first, then freeze cooled cookies. Thaw at room temperature when ready to enjoy.

Conclusion

These Lemon Poundcake Cookies are a lovely, easy bake that delivers buttery, tender texture and lively lemon flavor with minimal effort — perfect for everyday treats or special gatherings. If you want another version or inspiration, the classic Lemon Pound Cake Cookies Recipe offers a great comparison and additional notes to adapt the flavor and finish. Try this recipe, share a batch with friends, and enjoy the simple pleasure of fresh-baked lemon goodness.