Lemon Lavender Pound Cake

Lemon Lavender Pound Cake is a bright, floral loaf that wakes up your baking table. This easy loaf mixes simple pantry items with a touch of culinary lavender and fresh lemon for a soft, fragrant cake. If you like lemon desserts, you might also enjoy a quick chilled option like this no-bake lemon cheesecake with mango sauce. Read on for a clear, step-by-step guide to make this cake at home.

Why make this recipe

• Quick & simple: uses common ingredients and one loaf pan.
• Balanced flavor: bright lemon and gentle lavender that do not overpower each other.
• Crowd-pleaser: pretty glaze and lovely scent make it great for guests.
• Reliable bake: pound-cake method gives a moist crumb and even rise.
• Comfort food with a twist: feels both homey and a bit fancy.

This version stands out because it uses ground culinary lavender for an even floral note and a thin lemon glaze that keeps the cake moist while adding shine.

Ingredients

For the cake:

• 1 cup (227g) unsalted butter, softened to room temperature.
• 1 ½ cups (300g) granulated sugar.
• 4 large eggs, at room temperature.
• 2 ½ cups (312g) all-purpose flour, sifted.
• 2 teaspoons baking powder.
• ½ teaspoon fine salt.
• 1 tablespoon finely ground culinary lavender (use food-grade lavender).
• Zest of 2 lemons (use a fine grater).
• 1 teaspoon vanilla extract.
• ½ cup (120ml) whole milk or buttermilk (room temp).
• ¼ cup (60ml) fresh lemon juice.

For the glaze:

• 1 cup (120g) powdered sugar, sifted.
• 2–3 tablespoons fresh lemon juice, enough to make a thin pourable glaze.

How to Make Irresistible Lemon Lavender Pound Cake Recipe with Easy Glaze

1. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or spray and dust lightly with flour. This helps the cake release cleanly after baking.
2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed for 4–5 minutes until pale and fluffy. Creaming traps air for a light crumb.
3. Add eggs: Add the eggs one at a time, beating well after each. Scrape the bowl so all ingredients mix evenly.
4. Add zest and vanilla: Stir in the lemon zest and vanilla extract. The zest brings fresh citrus oil that gives bright flavor.
5. Mix dry ingredients: In a separate bowl, whisk the sifted flour, baking powder, salt, and ground lavender to combine and break any lumps.
6. Combine wet and dry: With the mixer on low, add the dry mix in three parts, alternating with the milk. Start and end with the flour. Mix just until combined — do not overmix or the cake will be dense.
7. Fold in lemon juice: Gently fold in the ¼ cup fresh lemon juice with a spatula until streaks disappear. This adds moisture and a tangy lift.
8. Bake: Pour batter into the prepared loaf pan and smooth the top. Bake 60–70 minutes. Start checking at 55 minutes with a toothpick — it should come out clean or with a few moist crumbs. If top browns too fast, tent with foil.
9. Cool: Let the cake cool in the pan for 10 minutes to set, then remove and place on a rack to cool completely. Cooling fully keeps the glaze from melting away.
10. Make the glaze: Whisk the powdered sugar with 2–3 tablespoons fresh lemon juice until smooth and pourable. Add juice a little at a time to reach the right thickness.
11. Glaze the cake: Once the cake is fully cool, drizzle the lemon glaze evenly over the top and let it set for 15–30 minutes before slicing.

How to serve Irresistible Lemon Lavender Pound Cake Recipe with Easy Glaze

• Slice the loaf into ¾-inch to 1-inch slices and serve on a simple plate.
• Offer fresh berries, a dollop of whipped cream, or a sprig of lavender for a nice touch.
• Serve slightly warm or at room temperature for best texture and flavor.

You can also pair slices with tea or coffee for a light afternoon treat, or bring it as a pleasant dessert to brunch.

How to store Irresistible Lemon Lavender Pound Cake Recipe with Easy Glaze

• Room temp: Keep the glazed cake on a plate and cover loosely with plastic wrap or a cake dome for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Let slices come to room temp before serving for best flavor.
• Freezer: Wrap whole cooled loaf tightly in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge and finish at room temp.

Tips to make Irresistible Lemon Lavender Pound Cake Recipe with Easy Glaze

• Use culinary-grade lavender only; garden lavender may be bitter.
• Soften butter at room temp — it should dent when pressed.
• Room-temperature eggs and milk help the batter mix evenly.
• Do not overmix after adding flour; overworking creates a tough cake.
• If the top browns too fast, tent with foil and continue baking until done.

Variation (if any)

• Lavender-free: Omit lavender for a plain lemon pound cake.
• Lemon-Blueberry: Fold 3/4 cup fresh or frozen blueberries into batter for a fruity twist.
• Honey glaze: Replace some lemon juice with honey for a milder, richer glaze.

Helpful Notes

• Grinding lavender: Put dried culinary lavender in a spice grinder or mortar and pestle for an even texture.
• Testing doneness: A toothpick near the center should come out clean or with a few moist crumbs, not wet batter.
• Glaze thickness: For a thicker glaze, use less lemon juice; for a thinner glaze, add more a drop at a time.

Frequently Asked Questions (FAQ)

Can I use dried lavender instead of ground culinary lavender?

Yes. Use culinary-grade dried lavender and grind it finely before adding. This gives a more even floral note and avoids chewy bits.

Can I make this cake gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. The texture may be slightly different, so watch bake time.

Is it okay to use bottled lemon juice?

Fresh lemon juice gives the best bright flavor. If you use bottled juice, the cake will still bake fine but may lack some fresh citrus brightness.

Can I make this recipe in a bundt pan?

You can. Use a well-greased bundt pan and increase bake time slightly; check for doneness with a toothpick. Cooling time may also be longer.

Can I double the recipe for two loaves?

Yes. Bake two loaves at once if your oven holds them without crowding. Rotate pans halfway through the bake for even cooking.

Conclusion

This Lemon Lavender Pound Cake gives a simple, fresh flavor with a soft crumb and pretty glaze. It is easy to make with normal ingredients and feels special for guests or a quiet tea time. If you try it, please leave a comment and a star rating below — and share a photo on social media. For another lemon-lavender take and more ideas, see Lemon Lavender Pound Cake – East of Eden Cooking. Also tell us: did you add berries or skip the lavender?

Lemon Lavender Pound Cake

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• Author: chef-ava
• Total Time: 85
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A bright, floral loaf cake featuring culinary lavender and fresh lemon for a fragrant and moist dessert.

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Ingredients

Scale 1x2x3x

• 1 cup (227g) unsalted butter, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 2 ½ cups (312g) all-purpose flour, sifted
• 2 teaspoons baking powder
• ½ teaspoon fine salt
• 1 tablespoon finely ground culinary lavender
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk or buttermilk
• ¼ cup (60ml) fresh lemon juice
• 1 cup (120g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy (4-5 minutes).
3. Add the eggs one at a time, beating well after each.
4. Stir in the lemon zest and vanilla extract.
5. In a separate bowl, whisk flour, baking powder, salt, and ground lavender.
6. With the mixer on low, alternate adding the dry ingredients with the milk, starting and ending with flour; mix until just combined.
7. Gently fold in the lemon juice until streaks disappear.
8. Pour batter into prepared loaf pan and smooth the top; bake for 60-70 minutes or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove and place on a rack to cool completely.
10. Whisk powdered sugar with lemon juice to make a glaze, then drizzle over the cooled cake.
11. Let the glaze set for 15-30 minutes before slicing.

Notes

Use culinary-grade lavender for best flavor. Store in an airtight container for up to 5 days.

• Prep Time: 15
• Cook Time: 70
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 100mg