Lemon Pound Cake Cookies

They’re light, they’re fluffy, and they’re packed full of lemony goodness. These little Lemon Pound Cake Cookies are delicious and incredibly easy to make! 

Is it a Cake or is it a Cookie? 

This is one recipe that begs that question. These little dollops of goodness are technically cookies, but they have a similar texture to a pound cake.

Let me answer the obvious question right off the bat. This is NOT one of those cake mix recipes you will find elsewhere on my blog. This is a “from scratch” recipe you’ll turn to again and again!

Now, I don’t know about you, but I’m a pound cake fanatic. I have a really good Old-Fashioned Pound Cake with Whipping Cream and even a Cinnamon Sugar Pound Cake. I’m particularly fond of my Orange Raspberry Pound Cake.

Maybe one day I’ll turn some of those into cookies.

For now, however, I’ll have to make do with these luscious lemon pound cake cookies, which I found at Allrecipes.com. They are absolutely dreamy, especially with that lovely glaze.

Lemon Cookie Ingredients

You will find a full printable list at the bottom of this post but here’s a quick look at what you’ll need. These are ordinary, simple ingredients you likely have on hand in your kitchen.

For the Cookies

• white sugar
• room temperature butter *(salted or unsalted butter, your choice)
• all purpose flour
• baking powder
• room temperature eggs (large eggs)
• lemon extract
• fresh lemon zest
• fresh lemon juice

For the icing: 

• powdered sugar
• lemon juice

How to Make Lemon Pound Cake Cookies

Preheat oven to 350 degrees Fahrenheit.

Prepare two cookie sheets with parchment paper.

Put flour and baking powder into a small bowl and whisk together. 

Place room temperature butter in a mixing bowl or the bowl of a stand mixer with paddle attachment. 

Cream room temperature butter until light and fluffy. Add sugar and continue to mix until fully incorporated and light in color. 

(Note: You can use a stand mixer, electric mixer, or even mix by hand. I used my Thermomix mixer.)

Add lemon zest, juice, and extract. Add eggs and mix until well combined. 

It’s time to add your dry ingredients. Whisk flour and baking powder together in medium bowl.

Place them into the mixing bowl and mix slowly until fully incorporated with wet ingredients.

Don’t over mix. 

Use a small cookie scoop to make 1-inch balls of cookie dough. Place each cookie dough ball on parchment lined baking sheet.

I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Place cookie sheet with dough balls in preheated oven and bake at 350 degrees for 10 minutes.

Cookies should hold their shape. (Those small scoops of dough make lovely small puffy cookies!)

Remove from oven and place cookie sheet on wire rack to cool. 

Once partially cooled, transfer cookies directly to wire rack. Place rack on top of a sheet or waxed paper. 

Make Lemon Glaze

Combine powdered sugar and lemon juice in separate bowl. 

I put mine in a piping bag for best results, but you can use a spoon to drizzle glaze over cookies if you prefer. 

No matter how you get it on, add the glaze.

These delicious cookies are great, warm or cooled. 

Store at room temperature in airtight container (or cover with plastic wrap). Cookies will stay fresh 3 – 4 days. They can be refrigerated up to a week. 

Cookie dough balls can be frozen up to two months in a freezer bag. 

What to Expect from these Cookies

These cookies are cake-like in texture. . .hence the name. They really are like little bites of lemon pound cake. 

I loved the little bite of lemon flavor but I particularly loved the tartness of the lemon glaze. It’s just the right amount of flavor. If you want, you can add an extra tablespoon of lemon juice to make it more tart.

More than anything, I was tickled by the ease of these cookies. I wanted something fast and easy, and boy, did I get it! 

Variations on this Cookie

I love this little lemon pound cake cookie just as it is but there are always ways to mix things up a little. Here are a few suggestions for next time: 

White chocolate chips. I think lemon and white chocolate would be lovely together. 

Diced berries. I think blueberries or raspberries would be lovely in these cookies. Chop them finely and pat excess juice from the berries before adding to batter. 

Raspberry drizzle: Instead of lemon drizzle, you might consider pureeing raspberries and making a raspberry drizzle to the top of your little cookies. 

Roll in powdered sugar. You could always roll these in powdered sugar straight from the oven, much like Mexican Wedding Cookies. 

Other Fruity Cookies and Bars from Out of the Box Baking

Classic Linzer Cookies: In this post I’ll share my recipe for Linzer cookies, those pretty little cookies with the heart-shaped cut-out.

Cherry Pie Bars: If you’re looking for a bar with a soft sugar cookie crust, cake-like in texture, with a rich almond and cherry flavor, have I got a treat for you! These Simple Cherry Pie Bars (Cherry Cobbler Bars) are gooey, soft, and absolutely melt-in-your-mouth delicious! 

Orange Cranberry Cookies: I don’t know about you but I’m crazy about the combination of orange and cranberry. If you love the mergence of those two flavors–the tartness of cranberries and the sweetness of an orange cookie, you’ll love this recipe.

Luscious Lemon Bars: They’re tart, sweet, crisp and creamy. These luscious lemon bars are all of the above. . .and then some!

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That’s it for this post, friends! I hope you enjoyed this delicious recipe for these easy lemon cookies. If you like lemon desserts, this one’s going to be perfect for you.

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.