Let me introduce you to your new breakfast obsession: Lemon Pound Cake Waffles. Yes, you read that right—we’re taking all the dense, buttery goodness of a classic lemon pound cake and transforming it into golden, crispy-edged waffles. It’s breakfast meets dessert in the best possible way.

These waffles are bright, zesty, and have that rich, velvety texture that makes every bite feel a little luxurious. They’re crispy on the outside, soft and cakey on the inside, and absolutely bursting with fresh lemon flavor. Add a drizzle of glaze, a dollop of whipped cream, or a handful of berries, and you’ve got yourself a brunch-worthy masterpiece.

Trust me—once these hit your waffle iron, there’s no going back to plain waffles again.

Why You’ll Love This Recipe

• Cake for breakfast? Yes, please.
• Lemony, buttery, and just the right amount of sweet
• Crispy outside, fluffy and moist inside
• Perfect for brunch, dessert, or a sweet weekend treat
• Easy to make and easy to customize with toppings galore

Ingredients

For the Waffle Batter

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup milk

Optional Glaze

• ¾ cup powdered sugar
• 1–2 tablespoons lemon juice (adjust for thickness)

Instructions

Step 1: Preheat Your Waffle Iron

Get your waffle iron hot and ready while you prepare the batter. Spray or brush it lightly with oil or butter to prevent sticking.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 5: Mix in Sour Cream and Milk

Add the sour cream and milk to the bowl and mix until combined. The batter will be thick and luscious—just like pound cake batter should be.

Step 6: Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix—stop as soon as it’s smooth and thick.

Step 7: Cook the Waffles

Scoop batter into your waffle iron (amount depends on your model) and cook according to your machine’s instructions—usually about 3–5 minutes, or until golden and slightly crisp.

Step 8: Make the Glaze (Optional)

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over warm waffles for that sweet-tart lemon finish.

Tips for Luscious Lemon Waffles

• Want more lemon punch? Add a dash of lemon extract to the batter.
• For a lighter version, sub Greek yogurt for the sour cream.
• These freeze beautifully—just toast to reheat and enjoy on busy mornings.
• Serve with fresh berries, lemon curd, whipped cream, or even a scoop of vanilla ice cream.

FAQs

Can I make these ahead of time?
Absolutely! Let them cool completely, then freeze in a single layer. Pop them in the toaster or oven when you’re ready to enjoy.

What if I don’t have a waffle maker?
You can spoon the batter into a greased muffin tin and bake at 350°F for about 20–25 minutes. Boom—lemon pound cake muffins!

Can I make them gluten-free?
Yes! Use a good 1:1 gluten-free flour blend and follow the recipe as-is.

Conclusion

These Lemon Pound Cake Waffles are like sunshine on a plate—zesty, buttery, and just indulgent enough to make your morning feel special. Whether you’re whipping them up for a lazy Sunday breakfast or treating yourself to a midweek brunch break, they’ll turn any day into a celebration.

So grab that lemon, fire up the waffle iron, and get ready to fall head over heels for waffles that taste like cake. Because you deserve a breakfast that brings the zing and the joy.

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Watch How to Make Lemon Pound Cake Waffles