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Irresistible Lemon Lavender Pound Cake Recipe with Easy Glaze

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A moist and tender lemon lavender pound cake with a bright citrus and floral flavor, topped with a tangy lemon glaze. Perfect for special occasions or a simple weekend treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon 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 (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour. Set aside.
  2. In a large bowl, use an electric mixer on medium speed to beat the softened butter with granulated sugar until light and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in lemon zest and vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, salt, and ground culinary lavender.
  6. With the mixer on low, add the dry ingredients in three parts, alternating with milk, starting and ending with the flour mixture. Mix just until combined.
  7. Fold in fresh lemon juice gently with a spatula.
  8. Pour batter into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  11. Whisk together powdered sugar and lemon juice until smooth and pourable to make the glaze.
  12. Once the cake is fully cooled, drizzle the glaze evenly over the top and let it set.

Notes

Use room temperature ingredients for best mixing. Do not overmix after adding flour to avoid a dense cake. Start checking the cake at 55 minutes to prevent drying out. Adjust lavender amount carefully to avoid overpowering flavor. Let the cake cool completely before glazing to prevent the glaze from melting.

Nutrition

Keywords: lemon pound cake, lavender cake, lemon lavender cake, pound cake recipe, lemon glaze, floral dessert, easy pound cake

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