Lemon Poundcake Cookies
Discover how Lemon Poundcake Cookies blend the classic richness of pound cake with a zesty lemon twist. These cookies feature a moist center with slightly crisp edges, perfect for afternoon tea or a delightful dessert.
Equipment
- Mixer
- Springform Pan
- Whisk
- Spatula
- Measuring Cups and Spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For a gluten-free version, use a 1:1 gluten-free flour blend.
- 1/2 teaspoon baking powder Slightly more may be needed with alternative flours.
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Alternatively, use coconut oil for a dairy-free option.
- 1 1/2 cups granulated sugar Honey or maple syrup can be used as a natural variation; adjust liquids accordingly.
- 4 large eggs at room temperature
- zest of 2 fresh lemons For a robust citrus flavor, use organic lemons.
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt Greek yogurt gives a tangier flavor; sour cream offers smoother richness.
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: Sift together the flour, baking powder, and salt in a medium bowl.
- Step 3: Using a mixer, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
- Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated.
- Step 5: Fold in the lemon zest, lemon juice, and vanilla extract to infuse the batter with a bright citrus aroma.
- Step 6: Slowly mix in the sour cream (or Greek yogurt) until the batter is smooth.
- Step 7: Gently fold the sifted dry ingredients into the wet mixture with a spatula, being careful not to overmix.
- Step 8: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 9: Bake for 15-18 minutes until the edges are lightly golden and the centers remain soft. Adjust time as needed based on your oven.
- Step 10: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
For best results, avoid overmixing the batter to maintain a tender crumb. Store the cookies at room temperature or refrigerate in humid conditions. Experiment with substitutions to suit dietary needs.
Nutrition
Serving: 1ServingCalories: 190kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 55mgSodium: 120mgFiber: 0.5gSugar: 14g
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