A moist, buttery pound cake infused with the bright zest of lemon and the floral essence of culinary lavender, finished with a silky vanilla glaze and delicate garnishes – this refined dessert is the perfect centerpiece for spring gatherings, afternoon tea, or a tranquil weekend indulgence. Balanced and aromatic, it combines classic elegance with a modern twist.

Why You’ll Love This Recipe

This lemon lavender pound cake offers a tender crumb and a vibrant yet delicate flavor profile. The lemon provides brightness while the lavender adds a calming, aromatic quality without overpowering the palate. The vanilla glaze adds a sweet finish, and the presentation is effortless yet graceful. It’s a beautiful loaf for gifting, entertaining, or simply enjoying a peaceful slice with tea.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• unsalted butter, softened
• granulated sugar
• large eggs
• lemon zest
• fresh lemon juice
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk
• culinary lavender buds, finely crushed

For the Vanilla Glaze:

• powdered sugar
• milk or lemon juice
• vanilla extract

Optional Garnish:

• lavender blossoms
• extra lemon zest

directions

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, salt, and crushed culinary lavender.
5. Gradually add the dry mixture to the wet ingredients, alternating with milk. Mix until just combined—do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the surface.
7. Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cake cools, whisk together the glaze ingredients in a small bowl until smooth and pourable.
10. Once the cake has fully cooled, drizzle with the glaze. Let it set before garnishing with extra lemon zest and lavender blossoms.
11. Slice and serve.

Servings and timing

Servings: 8–10 slices
Preparation time: 20 minutes
Bake time: 45–55 minutes
Total time: 1 hour 15 minutes

Variations

• Citrus Twist: Use orange zest and juice for a warmer, more subtle citrus profile.
• Honey Glaze: Replace the vanilla glaze with a lemon-honey glaze for natural sweetness.
• Mini Loaves: Divide the batter into mini loaf pans for individual-sized treats or gifts.
• Tea-Infused: Infuse the milk with earl grey tea before adding for added depth and floral aroma.
• Dairy-Free Option: Use plant-based butter and non-dairy milk to make it suitable for dairy-free diets.

storage/reheating

• Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
• Freezing: Freeze the unglazed cake tightly wrapped for up to 2 months. Thaw at room temperature and glaze before serving.
• Reheating: Serve at room temperature or warm individual slices briefly in the microwave.

FAQs

Can I use dried lavender from my garden?

Only use culinary-grade lavender. Many ornamental lavenders are not food-safe and may have been treated with pesticides.

How do I prevent the lavender flavor from being too strong?

Crush the lavender buds finely and measure carefully. A little goes a long way to avoid bitterness.

Can I make this cake gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend. The texture may vary slightly but should still yield good results.

What type of lemon is best for this recipe?

Fresh, unwaxed lemons are ideal for their zest and juice. Meyer lemons can offer a sweeter, less tart alternative.

Can I skip the glaze?

Yes. The cake is flavorful on its own, but the glaze adds a sweet finish and visual appeal.

Can I bake this in a bundt pan?

You can double the recipe and bake in a standard bundt pan. Adjust the baking time to 60–70 minutes and check with a skewer.

How do I make the glaze thicker or thinner?

Add more powdered sugar for a thicker glaze or more liquid (milk or lemon juice) for a thinner consistency.

What’s the best way to crush lavender buds?

Use a mortar and pestle or gently crush them between your fingers or with the back of a spoon.

Will the glaze harden?

Yes, once set, the glaze will firm slightly, forming a light crust that holds up well.

What pairs well with this cake?

It pairs beautifully with earl grey tea, chamomile, or a glass of dessert wine like Moscato.

Conclusion

Lemon lavender pound cake with vanilla glaze is a graceful and aromatic dessert that strikes a perfect balance between sweet and citrusy with just a hint of floral charm. It’s easy to make, pleasing to the eye, and a delight to the senses. Whether you’re hosting a tea party or enjoying a quiet moment with a slice and tea, this cake adds a touch of elegance to any occasion.

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