Lemon Pound Cake Cookies Recipes

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LEMON POUND CAKE COOKIES



Lemon Pound Cake Cookies image

I was trying to make lemon cookies, but ended up making something totally different and I was glad with the outcome.

Provided by jaibux

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 14

Number Of Ingredients 6

¾ cup white sugar
⅔ cup salted sweet cream butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs
2 teaspoons lemon extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
  • Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 24.6 g, Cholesterol 49.8 mg, Fat 9.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 142.3 mg, Sugar 10.8 g

CRISP LEMON CAKE MIX COOKIES



Crisp Lemon Cake Mix Cookies image

These super easy lemon cake mix cookies will become your go-to recipe when you want to satisfy your craving for a bit of lemon flavor.

Provided by EAForsythe

Time 20m

Yield 36

Number Of Ingredients 4

1 (15.25 ounce) package lemon cake mix
1 cup crispy rice cereal (such as Rice Krispies®)
1 cup unsalted butter, melted
1 large egg, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend cake mix, cereal, melted butter, and egg together in a bowl.
  • Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
  • Bake in the preheated oven until golden brown around the edges, 9 to 12 minutes. Cool for 1 minute before transferring from the cookie sheet to a wire rack to cool completely.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 9.6 g, Cholesterol 21.8 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 95.5 mg, Sugar 5.4 g

LEMON CAKE COOKIES



Lemon Cake Cookies image

You've probably got this recipe's four ingredients in your kitchen right now, so don't wait another minute to make these zesty cookies. Ready in just 35 minutes, they're the perfect treat to whip up for a quick snack or light dessert.

Provided by Deborah Harroun

Categories     Dessert

Time 35m

Yield 30

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 container (8 oz) frozen whipped topping, thawed
1 egg
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • In medium bowl, stir together cake mix, whipped topping and egg until combined. (Dough will be thick and sticky.)
  • Place powdered sugar in small bowl. Using wet hands, shape tablespoonfuls of dough into balls; roll in powdered sugar. On cookie sheet, place balls 2 inches apart.
  • Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 9 g, TransFat 0 g

LEMON POUNDCAKE



Lemon Poundcake image

A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception. The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy. The two together is a sort of perfection.

Provided by Molly O'Neill

Categories     weekday, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan
2 cups all-purpose flour, plus additional for pan
1 1/4 cups sugar
4 teaspoons grated lemon zest
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sour cream
1/2 cup confectioners' sugar
1/2 cup fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
  • Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
  • Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 40 grams, TransFat 0 grams

EASY CAKE MIX COOKIES- PERFECT LEMON COOKIE



Easy Cake Mix Cookies- Perfect Lemon Cookie image

I frequently make these cookies for work pitch-ins & family get-togethers. They are always a big hit! I was given the basic recipe several years ago by a lady who showed up at my garage sale-and she wrote it down during our conversation about baking. I have perfected different varieties over the years. Please see my other recipes for how to make the following versions of this cookie: chocolate-chocolate chip, chocolate chip, & sugar cookies. This is a really versatile recipe base-experiment!!

Provided by KitchenAndCraftAdve

Categories     Dessert

Time 13m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 6

1 (18 ounce) box lemon supreme cake mix
2 eggs
1/2 cup vegetable oil
3/4 cup powdered sugar
1 tablespoon lemon juice
1 1/2 teaspoons lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
  • Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread...a melon baller works great for this step).
  • Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
  • Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies will be soft/chewy.
  • While lemon cookies are cooling, mix together the powdered sugar & lemon juice in a small bowl, add more powdered sugar for a stiffer glaze. Lightly brush or drizzle glaze onto warm cookies on the cooling rack.

LEMON-BUTTER POUND CAKE BARS



Lemon-Butter Pound Cake Bars image

Whip up a pan of delicious lemon bars in a saucepan. No mixer is needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 48

Number Of Ingredients 8

1 cup butter or margarine
2 cups granulated sugar
4 eggs
2 cups Gold Medal™ self-rising flour
2 tablespoons grated lemon peel
1/3 cup lemon juice
1 cup powdered sugar
2 tablespoons lemon juice

Steps:

  • Heat oven to 375°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In 3-quart saucepan, melt butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan.
  • Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes.
  • While bars are cooling, in small bowl, mix glaze ingredients until smooth. Drizzle over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 11 g, TransFat 0 g

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