Lemon Pound Cake Cookies deliver the rich, buttery texture of classic pound cake in a bite-sized, zesty treat. They’re sweet, soft, tangy, and versatile enough to make with or without sugar—hello, keto version! Whether you’re baking for yourself, your family, or prepping for a picnic, this guide will walk you through it all. From tips, ingredients, glaze, and storage, we’re going deep on how to get it just right.
Let’s bake some sunshine, shall we?
Table of Contents
What Makes Lemon Pound Cake Cookies Special?
These cookies aren’t your ordinary lemon cookies. I designed this recipe to take all the richness of traditional pound cake—think butter, eggs, sugar—and roll it into compact, citrus-packed cookies that satisfy on every level.
They’re moist and chewy inside, lightly golden on the edges, and finished with a tangy glaze that gives them that bakery shine. And the best part? You can easily make them keto-friendly or stick to the classic version depending on your dietary goals.
Discover the surprising health benefits of lemons in your daily diet.
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Glazed Lemon Pound Cake Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Ingredients
-
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- lemon zest from 1-2 lemons
- 3 cups granulated sugar
- 16 tablespoons butter room temperature
- 6 tablespoons butter-flavor shortening
- 4 eggs
- 2 teaspoon vanilla extract
- 2 teaspoon lemon extract
- Lemon juice from 1 lemon
- ⅔ cup buttermilk
- 2 cup powdered sugar sifted
- 2 tablespoon lemon juice may need a bit more or less
- lemon zest garnish
Instructions
-
-
Preheat oven to 350 F.
-
Line a baking sheet with parchment paper. Set aside.
-
In a large bowl whisk together flour, baking powder, salt and lemon zest. Set aside.
-
In a large bowl cream together sugar, butter, and shortening.
-
Mix in eggs, vanilla extract, lemon extract and lemon juice.
-
Combine dry ingredients into the wet ingredients, pouring in buttermilk to make stirring easier.
-
Chill dough for 1 hour or until dough is firm.
-
-
-
Using a mini cookie scoop, drop the cookie dough 2 inches apart (they spread quite a bit) on the prepared baking sheet.
-
Refrigerate the remaining dough in between baking batches to keep dough firm.
-
Bake for 10-12 minutes. *see note*
-
Let sit on pan for 1-2 minutes before removing to a cooling rack to finish cooling.
-
Removes cookies from pan and let cool completely on cooling rack.
-
To make the lemon glaze, add powdered sugar to a bowl.
-
Add in lemon juice a little at a time until glaze is thin enough to brush on but not runny.
-
-
Brush glaze on completely cooled cookies and sprinkle with a little lemon zest. (work in small batches as glaze hardens fast.)
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Store in airtight container
Notes
Baking time: You may need a bit longer or shorter to bake so check on them at the 8- minute mark. Cookies will continue to cook as they cool so be careful not to overbake. They do not brown on top but the bottoms should be golden.
Nutrition
- Serving Size: 1 dozen
A Quick History of Pound Cake in Cookie Form
Traditional pound cake, the inspiration behind lemon pound cake cookies, came from Europe in the 1700s. It got its name from its simple formula: a pound each of flour, butter, eggs, and sugar. Over time, we’ve refined the recipe with leaveners, zest, and extracts.
So how did cookies come into play? People (like me!) began craving the flavor and richness of pound cake but in smaller, faster, and more portable portions. That’s where these lemon pound cake cookies step in.
They mimic that luxurious, dense texture while still being fun to eat, easy to pack, and faster to bake. It’s like lemon loaf meets cookie—exactly what lemon pound cake cookies are all about—and trust me, they’re even better than they sound.
The Ingredients You’ll Need
Getting the right texture and flavor comes down to your ingredients. Here’s what you’ll need:
🧈 Flour + Butter = Texture
- All-purpose flour gives a chewy, solid base
- For keto, use almond flour or a mix of almond + coconut flour
- Unsalted butter brings that signature richness—don’t skimp!
🍋 Lemon Juice + Zest = Flavor
- Fresh Meyer lemons are my go-to for their mild, sweet citrus flavor
- Always use both juice and zest. Zest carries the essential oils that make these cookies POP
🥚 Eggs + Vanilla = Structure + Aroma
- Two eggs give lift and hold everything together
- Vanilla (and optionally almond extract) rounds out the citrus for a creamy finish
Optional Add-Ins:
- White chocolate chips
- Dried blueberries
- Chia or poppy seeds for a crunchy edge
Check out our Shrimp Fried Rice for the perfect savory pairing after these sweet bites!
My Step-by-Step Recipe for Lemon Pound Cake Cookies
Here’s my go-to lemon pound cake cookies recipe that’s become a weekend staple in my kitchen.
🍪 Classic Version
Ingredients:
- 1 cup butter (softened)
- 1 cup sugar (or keto alternative)
- 2 eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Steps:
- Cream butter and sugar until fluffy
- Add eggs one at a time, followed by lemon juice, zest, and vanilla
- Whisk dry ingredients and combine with the wet mix
- Chill dough for 1 hour (this helps cookies hold shape)
- Scoop onto parchment-lined tray
- Bake at 350°F for 12–14 mins
- Let cool before glazing
🍋 Optional Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- ½ tsp zest
Mix until pourable and drizzle on fully cooled cookies.
Keto Lemon Pound Cake Cookies Version
If you’re following keto or just cutting sugar, no worries—these cookies adapt beautifully.
🥥 Keto Swaps:
| Ingredient | Keto Substitute |
|---|---|
| All-purpose flour | Almond flour + 1 tbsp coconut flour |
| Sugar | Monk fruit sweetener or erythritol |
| Powdered sugar | Powdered monk fruit |
🧁 Keto Version:
- 2 cups almond flour
- ½ cup monk fruit
- 1 egg
- 2 tbsp lemon juice
- 1 tbsp zest
- ⅓ cup melted butter
- ½ tsp baking powder
- ¼ tsp salt
Same baking temp: 350°F, 10–12 minutes.
Don’t miss our Chipotle Dip for a smoky counterbalance to this sweet treat.
Texture Talk—Are These Cookies Supposed to Be Dense?
Yes, they should be! The whole point of lemon pound cake cookies is to bring the dense crumb of pound cake into cookie form. But that doesn’t mean they should be dry.
To get that signature pound cake chew:
- Don’t overbake
- Chill your dough
- Use real butter
- Always measure your flour correctly
If you want something softer and cakier, you can always add a spoon of sour cream or Greek yogurt.
Filling & Flavor Variations
Looking to spice things up? Here are a few creative options:
🍫 Add-ins:
- White chocolate chips for a sweet contrast
- Cream cheese center for a surprise bite
- Dried blueberries for a lemon-blueberry twist
- Poppy seeds for a classic pound cake vibe
You can even add herbs like rosemary or thyme for a gourmet twist.
Serving & Storing Tips
📦 Storing
| Method | Duration |
|---|---|
| Room Temp | 3–4 days in airtight container |
| Fridge | Up to 10 days |
| Freezer (baked or dough) | Up to 3 months |
☕ Serving Suggestions
- Serve with earl grey tea or black coffee
- Pair with Greek yogurt + berries for breakfast
- Top with whipped mascarpone for a plated dessert look
Looking for more elegant desserts? Try our Blueberry Clafoutis next!
My Top Baking Tips (and Mistakes to Avoid)
✅ Jessica’s Quick Wins:
- Zest before you juice
- Chill your dough
- Use fresh lemons
- Always taste the glaze before using it
- Let cookies cool fully before glazing
⚠️ Common Mistakes:
- Dough too warm = flat cookies
- Overmixing = tough texture
- Bottled juice = bland cookies
- Overbaking = dry results
❓ Frequently Asked Questions
Are lemon pound cake cookies supposed to be dense like pound cake?
Yes, they’re meant to be dense yet soft, just like pound cake in cookie form.
Can I add glaze to lemon pound cake cookies?
Absolutely! A lemon glaze elevates the flavor and adds a beautiful finish.
What’s the best type of lemon to use in lemon cookies?
Meyer lemons are my favorite—sweeter, smoother, and packed with citrus oils.
Lemon Pound Cake Cookies – The 1 Ultimate Zesty Dessert You’ll Crave
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 36 minutes
Ingredients
-
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- lemon zest from 1-2 lemons
- 3 cups granulated sugar
- 16 tablespoons butter room temperature
- 6 tablespoons butter-flavor shortening
- 4 eggs
- 2 teaspoon vanilla extract
- 2 teaspoon lemon extract
- Lemon juice from 1 lemon
- ⅔ cup buttermilk
- 2 cup powdered sugar sifted
- 2 tablespoon lemon juice may need a bit more or less
- lemon zest garnish
Instructions
-
-
Preheat oven to 350 F.
-
Line a baking sheet with parchment paper. Set aside.
-
In a large bowl whisk together flour, baking powder, salt and lemon zest. Set aside.
-
In a large bowl cream together sugar, butter, and shortening.
-
Mix in eggs, vanilla extract, lemon extract and lemon juice.
-
Combine dry ingredients into the wet ingredients, pouring in buttermilk to make stirring easier.
-
Chill dough for 1 hour or until dough is firm.
-
-
-
Using a mini cookie scoop, drop the cookie dough 2 inches apart (they spread quite a bit) on the prepared baking sheet.
-
Refrigerate the remaining dough in between baking batches to keep dough firm.
-
Bake for 10-12 minutes. *see note*
-
Let sit on pan for 1-2 minutes before removing to a cooling rack to finish cooling.
-
Removes cookies from pan and let cool completely on cooling rack.
-
To make the lemon glaze, add powdered sugar to a bowl.
-
Add in lemon juice a little at a time until glaze is thin enough to brush on but not runny.
-
-
Brush glaze on completely cooled cookies and sprinkle with a little lemon zest. (work in small batches as glaze hardens fast.)
-
Store in airtight container
Notes
Baking time: You may need a bit longer or shorter to bake so check on them at the 8- minute mark. Cookies will continue to cook as they cool so be careful not to overbake. They do not brown on top but the bottoms should be golden.
🌟 Final Thoughts from Jessica
These lemon pound cake cookies are a little slice of joy. They’re rich, citrusy, and customizable for every lifestyle—classic or keto. I hope this guide gave you the confidence to bake this Lemon Pound Cake Cookies at home, tweak the flavors to your taste, and maybe even start your own signature cookie tradition.
Until next time—stay cozy and keep cooking!
Love,
Jessica 💚
KetoOatmeal