Lemon Lavender Pound Cake

Name: Lemon Lavender Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 cups all-purpose flour; 1/2 cup milk; 1 tablespoon lemon zest; 2 tablespoons culinary lavender, dried; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Everyday Dessert Recipes

I absolutely love baking, especially when it involves combining unique flavors like lemon and lavender. This Lemon Lavender Pound Cake has become one of my go-to recipes when I want something special. The bright citrus notes of lemon perfectly complement the delicate floral essence of lavender, creating a delightful dessert that is both refreshing and comforting. Each slice is moist and tender, making it an absolute treat for any occasion, whether it be brunch or a cozy afternoon snack with tea.

Created by

Emily

Last updated on 2026-02-04T15:53:28.060Z

Every time I bake the Lemon Lavender Pound Cake, I’m reminded of a lovely afternoon I spent in a quaint café that served the most delightful pastries. The combination of lemon and lavender intrigued me, so I had to recreate it at home. After several test runs, I discovered that using fresh lemon zest and high-quality culinary lavender truly elevates the cake's flavor. It’s amazing how the subtle lavender aroma enhances the bright lemon flavor, making each bite a memorable experience.

I’ve experimented with various glazes as well, but I find that a simple lemon glaze complements the cake perfectly without overpowering it. To ensure the cake stays moist, I also recommend allowing it to cool completely in the pan before moving it to a wire rack. Trust me, these little details make a significant difference in the final result!

Why You'll Love This Recipe
The fresh citrus zing of lemon brightens up each bite.
The aromatic lavender adds a unique and sophisticated touch.
Perfect for tea time, gifting, or special celebrations.

Understanding Lavender in Baking

Culinary lavender is different from the lavender used in gardens; it imparts a delightful floral flavor without being overpowering. When incorporating it into recipes like this Lemon Lavender Pound Cake, it's essential to use culinary-grade lavender to ensure safety and flavor integrity. If you're new to working with lavender, start with the suggested amount and adjust according to your taste preference. Remember that as it bakes, the flavor will mellow, so a slightly stronger initial flavor is often ideal.

When measuring dried lavender, use a light hand to avoid clumping, which can affect the texture of your cake. I recommend crushing the dried flowers slightly before adding them to the batter. This releases their oils and enhances the aroma, making the entire cake more fragrant. If you're using fresh lavender, it's best to double the amount as fresh herbs have a more subtle flavor compared to dried.

Achieving the Perfect Texture

One of the hallmarks of a successful pound cake is its rich, dense texture. The proper creaming technique for your butter and sugar is crucial here; make sure to cream them together until light and fluffy, around 5-7 minutes. This process incorporates air, which contributes to that tender crumb texture you're aiming for. Avoid overmixing the batter once you add the flour, as this can lead to a tough cake—mix just until no flour streaks remain.

The addition of milk not only moistens the batter but also helps create a fine crumb. If you prefer a richer cake, you can substitute sour cream for half of the milk, which will also add a slight tang. Baking times can vary based on your oven and the exact size of your loaf pan, so check for doneness a few minutes early. The cake should have a golden-brown top and can be tested by inserting a toothpick; it should come out clean when done.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1/2 cup milk
1 tablespoon lemon zest
2 tablespoons culinary lavender, dried
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Instructions

How to Make Lemon Lavender Pound Cake

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, combine flour, baking powder, lavender, and salt. Gradually mix into the batter, alternating with milk and lemon zest, until combined. Stir in the vanilla extract.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Prepare the Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake and allow it to set before slicing.

Pro Tips

For a more intense lavender flavor, consider infusing the milk with the dried lavender petals before adding it to the batter. Simply heat the milk with the lavender and let it steep for about 15 minutes before straining and using.

Make-Ahead Tips

This Lemon Lavender Pound Cake is an excellent candidate for make-ahead baking. You can bake the cake a day or two in advance and store it wrapped in plastic wrap at room temperature. This helps the flavors meld and enhances the cake's moistness. For extended storage, consider freezing the unfrosted cake. Wrap it tightly in plastic and then foil; it can last up to three months in the freezer. When ready to enjoy, simply thaw overnight in the fridge and glaze before serving.

If you want to prepare the glaze ahead of time, you can mix the powdered sugar, lemon juice, and zest and refrigerate it in an airtight container. Give it a stir before using to ensure it’s smooth. This way, you’ll have everything ready to finish your cake quickly.

Serving Suggestions

Serve your Lemon Lavender Pound Cake with a side of fresh berries or a dollop of whipped cream for a visually appealing and flavorful presentation. It pairs beautifully with both sweet and tart accompaniments, enhancing those lovely citrus and floral notes. For a more festive occasion, consider dusting the top with edible flowers alongside the glaze for added elegance.

This cake is versatile and can be transformed into a delightful dessert for a tea party or a thoughtful gift for friends. Simply slice and place the pieces in a decorative box or tin, and it’s ready to go. The combination of flavors makes it a unique option for various celebrations, from birthdays to bridal showers.

Questions About Recipes

→ Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender for this recipe, as fresh lavender can be too strong and may not give you the desired flavor.

→ What can I serve with Lemon Lavender Pound Cake?

It pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a cup of tea.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the pound cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months.