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This lemon pound cake cookie recipe transforms the beloved classic cake into irresistible, bite-sized treats that capture all the bright, zesty flavors you love. The soft, tender cookies deliver that signature pound cake texture with the perfect hint of lemony brightness in every bite.
I created these cookies when my mother in law came to visit last spring. She adores pound cake but has trouble eating large slices now. These cookies give her all the flavor she loves in a more manageable serving size.
Ingredients
- All purpose flour: Provides the perfect structure while maintaining that tender pound cake texture
- Baking powder and baking soda: Work together to give just the right amount of lift without making them too cakey
- Salt: Enhances all the flavors especially the brightness of the lemon
- Unsalted butter: Use room temperature for the best creaming results
- Granulated sugar: Gives sweetness and helps create those slightly crisp edges
- Light brown sugar: Adds depth of flavor and moisture
- Large egg: Binds everything together and contributes to the rich texture
- Fresh lemon juice: Provides the tangy brightness that makes these cookies special
- Lemon zest: Contains the aromatic oils that give intense lemon flavor
- Vanilla extract: Balances the citrus notes with warmth
- Powdered sugar: For dusting, gives that classic pound cake look and extra sweetness
Step-by-Step Instructions
- Prep Your Oven and Tools:
- Preheat your oven to 350°F and line your baking sheet with parchment paper. This temperature is perfect for developing flavor while maintaining the tender interior. The parchment prevents sticking and promotes even browning.
- Combine Dry Ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents for consistent texture. Whisking also aerates the flour slightly.
- Create the Butter Base:
- Cream the softened butter with both sugars for at least 3 minutes until truly light and fluffy. This incorporates air into the mixture which is crucial for that pound cake texture. Make sure to scrape down the sides of the bowl halfway through.
- Add Wet Ingredients:
- Beat in the egg until fully incorporated, followed by lemon juice, zest, and vanilla. The mixture might look slightly curdled after adding the lemon juice this is normal and will smooth out when you add the flour.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Overmixing develops gluten which creates tough cookies. Stop mixing as soon as the last streaks of flour disappear.
- Portion and Bake:
- Drop tablespoon sized portions of dough onto your prepared baking sheet, leaving space for spreading. The perfect bake time is when the edges just begin to turn golden but the centers still look slightly soft about 10 to 12 minutes.
- Cool and Finish:
- Let cookies cool on the baking sheet for 3 minutes this allows them to set up. Then transfer to a wire rack to cool completely. Once cool, dust generously with powdered sugar for that classic pound cake look.
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The lemon zest is truly the star ingredient here. I always zest my lemons before juicing them, and I often add a bit more than called for when I want an extra punch of citrus flavor. My grandmother taught me to rub the zest into the sugar with my fingertips before creaming with butter this releases the essential oils and intensifies the lemon flavor tremendously.
Storage Tips
These cookies maintain their delicious texture for up to 5 days when stored in an airtight container at room temperature. The flavor actually improves after the first day as the lemon notes mellow and integrate. If you want to freeze them, place in a freezer safe container with parchment between layers and they will keep for up to 3 months. The powdered sugar may absorb moisture during storage, so you might want to give them a fresh dusting before serving.
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Perfect Pairings
These bright, lemony cookies pair beautifully with afternoon tea especially Earl Grey which has complementary citrus notes. For dessert, serve alongside fresh berries and a dollop of lightly sweetened whipped cream. The tanginess of the cookies balances perfectly with sweet strawberries or raspberries. They also make a lovely addition to a brunch spread or baby shower dessert table.
Making Ahead
The cookie dough can be prepared up to 2 days in advance and stored covered in the refrigerator. Let it come to room temperature for about 30 minutes before scooping and baking. You can also freeze portioned dough balls on a baking sheet, then transfer to a freezer bag for storage up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.
Frequently Asked Questions
- → Can I substitute fresh lemon juice with bottled lemon juice?
Fresh lemon juice adds a brighter, more natural flavor to the cookies, but bottled lemon juice can be used in a pinch.
- → How do I ensure the cookies turn out soft?
Be sure to avoid overmixing the dough and bake for the recommended 10-12 minutes to retain a soft texture.
- → Can I use salted butter instead of unsalted butter?
Yes, but reduce the salt in the dry ingredients to avoid oversalting the cookies.
- → How do I store these cookies for freshness?
Store the cookies in an airtight container at room temperature for up to 5 days.
- → Can I freeze the dough or baked cookies?
Yes, you can freeze both. Freeze the dough in scoop-sized portions and bake from frozen, or freeze the baked cookies and thaw as needed.
- → What is the purpose of powdered sugar dusting?
The powdered sugar adds sweetness, balances the zesty flavor, and enhances the appearance of the cookies.