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Irresistible Lemon Lavender Pound Cake

lemon lavender pound cake - featured image
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A moist and tender pound cake bursting with bright lemon zest and subtle floral lavender notes, perfect for brunch, tea parties, or any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • Zest of 2 medium lemons
  • Juice of 2 medium lemons (about ¼ cup or 60ml)
  • 1 tbsp dry culinary lavender buds
  • 1 tsp vanilla extract
  • Optional: Lemon glaze made from 1 cup (120g) powdered sugar mixed with 2 tbsp lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition but avoid overbeating.
  5. Stir in lemon zest, dry lavender buds, and vanilla extract. Then add lemon juice and mix until combined.
  6. Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Fold gently or mix on low speed until smooth but do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, checking at 55 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Once cooled, drizzle with lemon glaze for a sweet, tangy finish.

Notes

Use room temperature ingredients for best results. Cream butter and sugar thoroughly to create a tender crumb. Measure flour properly by fluffing and spooning into the cup. Check baking time as ovens vary; cover with foil if browning too fast. Let cake cool completely before slicing. For stronger lavender flavor, toast buds lightly before adding. Optional lemon glaze adds a tangy finish.

Nutrition

Keywords: lemon pound cake, lavender cake, lemon lavender pound cake, homemade pound cake, easy lemon cake, floral dessert, brunch cake

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