Perfect Lemon Lavender Pound Cake Recipe with Easy Glaze for Summer

Let me tell you, the scent of fresh lemon zest mingling with delicate lavender blooms as this pound cake bakes is enough to make anyone’s mouth water. The first time I baked this Perfect Lemon Lavender Pound Cake, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make lemon desserts that felt like sunshine on a plate, but this cake takes that nostalgic vibe and adds a floral twist that’s downright dreamy.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This cake has become a staple for warm-weather gatherings, lazy Sunday brunches, and even gifting to neighbors during those long summer days. You know what’s great? It’s dangerously easy to make, and that glaze? Pure, nostalgic comfort in every bite. Whether you’re brightening up your Pinterest cookie board or searching for a sweet treat to wow your guests, this cake fits the bill perfectly.

I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s always a crowd-pleaser. It feels like a warm hug from an old friend and, trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, this Perfect Lemon Lavender Pound Cake recipe stands out because it’s been lovingly tested and family-approved over and over. Here’s why it’s a winner:

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy shopping trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Summer Gatherings: Great for picnics, afternoon teas, or a bright finish to any meal.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its balanced zing and floral notes.
• Unbelievably Delicious: The moist texture combined with the gentle lavender and fresh lemon flavor is next-level comfort food.

This isn’t just any pound cake. The secret is in gently infusing dried culinary lavender into the batter, paired with fresh lemon zest and juice for that perfect zing. The glaze adds a glossy, tangy finish that ties everything together just right. You won’t find a cake quite like this one in your everyday cookbook.

It’s the kind of recipe that makes you close your eyes after the first bite and savor every flavor. Whether you’re impressing guests without breaking a sweat or just treating yourself, this cake delivers on all fronts.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few special touches to bring the lemon and lavender together beautifully.

• For the Cake Batter:
• 1 cup (227g) unsalted butter, softened (adds richness and moisture)
• 1 ½ cups (300g) granulated sugar (for sweetness and structure)
• 4 large eggs, room temperature (helps with binding and fluffiness)
• 2 ½ cups (312g) all-purpose flour (you can swap ½ cup with almond flour for a tender crumb)
• 1 tsp baking powder (for lift)
• ½ tsp salt (balances the flavors)
• 2 tbsp dried culinary lavender buds (make sure they are food-grade; I prefer McCormick for consistent quality)
• Zest of 2 large lemons (for that fresh zing)
• ¼ cup (60ml) fresh lemon juice (adds brightness)
• 1 tsp pure vanilla extract (rounds out the flavor)
• ½ cup (120ml) whole milk, room temperature (or use dairy-free milk like oat milk if needed)
• For the Glaze:
• 1 cup (120g) powdered sugar, sifted (for smooth sweetness)
• 2 tbsp fresh lemon juice (adds tang)
• 1 tsp dried lavender, finely crushed (optional, for a pretty floral hint)

Pro tip: Using fresh lemon zest and juice makes a massive difference here—bottled lemon juice just doesn’t have the same pop. Also, for the lavender, avoid anything too coarse or perfumey. I always double-check my source because you want it to taste floral but not soapy.

Equipment Needed

• 9×5-inch loaf pan (classic size for pound cakes; I recommend greasing it well with butter and a light dusting of flour)
• Electric mixer (stand or hand mixer makes creaming butter and sugar a breeze)
• Mixing bowls (one large for batter, one for glaze)
• Microplane or fine grater (for zesting lemons)
• Measuring cups and spoons (accuracy matters for baking!)
• Spatula (for scraping down bowl sides and folding in ingredients)
• Cooling rack (to let the cake cool evenly)

If you don’t have an electric mixer, no worries—just give your arm a workout with a sturdy whisk and some elbow grease! Also, silicone spatulas are my personal favorite because they’re gentle on bowls and easy to clean.

Preparation Method

1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan thoroughly. I like to butter the pan, then dust it lightly with flour to prevent sticking.
2. Infuse the lavender: In a small bowl, combine the dried culinary lavender buds with the lemon zest. Rub them gently with your fingers to release the oils and fragrance. This step is key to unlocking that aromatic punch.
3. Cream the butter and sugar: In a large bowl, beat 1 cup softened butter with 1 ½ cups granulated sugar using an electric mixer on medium speed. This should take about 4-5 minutes until the mixture is pale, fluffy, and light. This step traps air, making your pound cake nice and tender.
4. Add the eggs: Crack in 4 large eggs, one at a time, beating well after each addition. If the batter looks like it’s curdling a bit, don’t panic—it’s normal.
5. Mix dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Then stir in the lavender and lemon zest mixture.
6. Combine wet and dry: Alternately add the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with the dry. Mix on low speed just until combined—overmixing can make the cake dense.
7. Add the lemon juice and vanilla: Stir in ¼ cup fresh lemon juice and 1 tsp vanilla extract by hand with a spatula. This fresh juice adds a lively brightness that balances the floral notes.
8. Pour batter into the prepared pan: Scrape the batter into your loaf pan and smooth the top with a spatula. Don’t worry if it’s a bit lumpy; it will bake out beautifully.
9. Bake: Place in the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Around 50 minutes, start checking every 5 minutes to avoid overbaking. The cake should be golden brown on top and spring back lightly when pressed.
10. Cool: Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing. This helps avoid a soggy bottom and keeps the texture perfect.
11. Make the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp crushed lavender until smooth. Adjust consistency with more lemon juice or powdered sugar as needed—it should be thick but pourable.
12. Glaze the cake: Drizzle the lemon lavender glaze over the cooled cake using a spoon. Let it set for about 20 minutes before slicing.

Tip: If the glaze seems too runny, pop it in the fridge for a few minutes to firm up. Also, for an extra touch, sprinkle a few lavender buds on top right after glazing for a pretty presentation.

Cooking Tips & Techniques

Here’s what I’ve learned after baking this pound cake more times than I can count:

• Room temperature ingredients matter: Butter, eggs, and milk should all be at room temp to blend well and trap air, which keeps the cake light.
• Don’t skip the creaming step: Beating butter and sugar until fluffy is the secret weapon for a tender crumb.
• Be gentle when mixing dry and wet ingredients: Overmixing develops gluten and can make your cake tough. Mix just until incorporated.
• Watch your baking time closely: Ovens vary, so start checking with a toothpick at 50 minutes. Pull it out too early and it’ll be gooey; too late and it dries out.
• Use fresh lemon juice and zest: Bottled juice doesn’t pack the same punch, and zest that’s too old can be dull.
• Infuse the lavender correctly: Crushing the lavender with lemon zest releases oils and aroma without overpowering the cake.
• Glazing while the cake is warm can cause melting: Cool the cake completely so the glaze sets nicely.

If your first batch doesn’t come out perfect, don’t sweat it—baking is a science but also a little art. I’ve had my share of dry cakes and flat glazes, but adjusting oven temps or ingredient temps usually did the trick. Multitasking? I like to prep ingredients while the oven preheats to save time.

Variations & Adaptations

This Perfect Lemon Lavender Pound Cake is wonderfully versatile. Here are a few ways to make it your own:

• Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking blend. The texture will be just as tender.
• Dairy-Free Version: Use coconut oil instead of butter and almond or oat milk instead of whole milk. The lemon and lavender still shine through beautifully.
• Seasonal Twist: In summer, try adding fresh blueberries or raspberries to the batter for a fruity surprise. Just fold in gently before pouring into the pan.
• Lavender-Free: If you’re not a fan of floral notes, omit the lavender and boost the lemon zest for a classic lemon pound cake.
• Herb Variations: Swap lavender for a teaspoon of finely chopped fresh rosemary for an herbal twist that pairs well with lemon.

Personally, I once made a lavender-honey glaze instead of lemon, which was a lovely change for a brunch party. It’s fun to experiment, but the original recipe remains my go-to.

Serving & Storage Suggestions

Serve this pound cake at room temperature for the best flavor and moist texture. A light dusting of powdered sugar or a few edible flowers on top adds a pretty finishing touch for guests.

This cake pairs beautifully with a cup of Earl Grey tea or a chilled glass of sparkling lemonade. For a dessert twist, a dollop of whipped cream or a scoop of vanilla bean ice cream alongside is heavenly.

To store, wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week—just bring it back to room temp before serving.

Want to freeze? Wrap the unglazed cake tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then glaze and serve.

Fun fact: The flavors actually deepen after a day or two, making leftovers even better. So, if you can wait, slice and share the next day for maximum yum.

Nutritional Information & Benefits

This pound cake isn’t just tasty—it also includes some bright benefits. Each slice (about 1/12th of the cake) roughly contains:

Calories	320
Fat	18g
Carbohydrates	38g
Protein	4g

Using real lemon juice adds vitamin C, which is great for immunity. Lavender, while used sparingly, is known for calming properties (and the scent alone is soothing!).

This recipe can be made gluten-free or dairy-free to accommodate common dietary needs. Just be mindful of allergies to nuts if using almond flour or coconut milk substitutions.

From a wellness perspective, this cake feels like a treat with real ingredients you can pronounce—and that’s a win in my book.

Conclusion

So there you have it: the Perfect Lemon Lavender Pound Cake that’s as easy to make as it is delightful to eat. This recipe balances bright lemon with subtle floral notes, wrapped in a tender crumb and topped with a simple glaze that adds the perfect finishing touch.

Feel free to tweak it to suit your taste—whether that means swapping flours, skipping lavender, or adding berries. I love this cake because it brings a little sunshine and calm to any day, and I’m confident you will, too.

If you give it a try, please let me know how it turns out! Drop a comment below, share your favorite variations, or pass it along to friends who need a sweet pick-me-up. Baking is better when we share the love, after all.

Happy baking, and here’s to many cozy moments with a slice of lemon lavender bliss!

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be used but is much more potent, so use about half the amount. Also, make sure it’s culinary-grade and wash it well before using.

How do I know when the pound cake is fully baked?

Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, it’s done. Also, the top should be golden and spring back when lightly pressed.

Can I make this cake in a bundt pan?

Yes! Just adjust the baking time to about 50-60 minutes and keep an eye on it. Grease the pan well to prevent sticking.

Is it okay to use bottled lemon juice?

While you can, fresh lemon juice offers brighter, more vibrant flavor. Bottled juice tends to be less fresh and can make the cake taste dull.

How long does the glaze take to set?

The glaze usually sets within 20 minutes at room temperature. If it’s humid or warm, you can pop the cake in the fridge briefly to firm it up.

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