Sunlit Lemon Lavender Pound Cake with Easy Glaze for Summer

why make this recipe

Perfect Lemon Lavender Pound Cake is a delightful treat that brings together the bright flavors of lemon and the subtle floral notes of lavender. This cake is perfect for summer gatherings, afternoon tea, or just a cozy day at home. The rich, buttery texture combined with the refreshing glaze makes it a satisfying dessert that everyone will love. The addition of lavender makes it unique and elegant, so it’s sure to impress your family and friends!

how to make Perfect Lemon Lavender Pound Cake

Ingredients:

• 1 cup (227g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups (312g) all-purpose flour (can swap ½ cup with almond flour for a tender crumb)
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp dried culinary lavender buds
• Zest of 2 large lemons
• ¼ cup (60ml) fresh lemon juice
• 1 tsp pure vanilla extract
• ½ cup (120ml) whole milk, room temperature (or dairy-free milk like oat milk)
• For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp dried lavender, finely crushed (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan thoroughly with butter and a light dusting of flour.
2. In a small bowl, combine the dried culinary lavender buds with the lemon zest and rub gently to release oils and fragrance.
3. In a large bowl, beat 1 cup softened butter with 1 ½ cups granulated sugar using an electric mixer on medium speed for 4-5 minutes until pale and fluffy.
4. Add 4 large eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Stir in the lavender and lemon zest mixture.
6. Alternately add the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined.
7. Stir in ¼ cup fresh lemon juice and 1 tsp vanilla extract by hand with a spatula.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for 55-65 minutes, checking at 50 minutes with a toothpick until it comes out clean. The cake should be golden brown and spring back when pressed.
10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Make the glaze by whisking together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp crushed lavender until smooth. Adjust consistency as needed.
12. Drizzle the glaze over the cooled cake and let it set for about 20 minutes before slicing.

how to serve Perfect Lemon Lavender Pound Cake

Serve this cake at room temperature for the best flavor and texture. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of tea or coffee for a refreshing afternoon treat.

how to store Perfect Lemon Lavender Pound Cake

To store the pound cake, wrap it tightly in plastic wrap or store it in an airtight container. It can stay at room temperature for up to 3 days or in the refrigerator for about a week. If you want to keep it longer, you can freeze the cake for up to 3 months. Just make sure to wrap it well before freezing!

tips to make Perfect Lemon Lavender Pound Cake

• Make sure your butter and eggs are at room temperature for a smoother batter.
• When mixing the dry ingredients, be careful not to overmix. This keeps the cake light and fluffy.
• You can adjust the amount of lavender based on your taste; start with less if you’re unsure.
• For an extra lemony flavor, add more lemon zest into the batter or top the cake with candied lemon slices before serving.

variation

You can try replacing some of the all-purpose flour with almond flour for a nuttier taste and extra tenderness. Additionally, you could add berries or nuts to the batter for extra texture and flavor variation.

FAQs

1. Can I use fresh lavender instead of dried?
Fresh lavender can be used, but you will need to use more due to its milder flavor. Make sure it is edible and safe for culinary use.

2. What can I substitute for regular milk?
For a dairy-free option, you can use oat milk, almond milk, or any other non-dairy milk that you prefer.

3. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. It should also look golden brown and spring back when touched.