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Perfect Lemon Lavender Pound Cake Recipe with Easy Glaze for Summer

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A moist and tender pound cake infused with dried culinary lavender and fresh lemon zest and juice, topped with a tangy lemon lavender glaze. Perfect for summer gatherings, brunches, or gifting.

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 (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)

Instructions

  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. 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.

Notes

Use fresh lemon zest and juice for best flavor. Avoid coarse or perfumey lavender to prevent soapy taste. Let cake cool completely before glazing to avoid melting. Check baking progress starting at 50 minutes to prevent overbaking. Room temperature ingredients help trap air for a tender crumb.

Nutrition

Keywords: lemon pound cake, lavender cake, summer dessert, easy pound cake, lemon glaze, floral cake, baking, homemade cake

Find it online: https://sofiaspice.com/perfect-lemon-lavender-pound-cake-recipe-with-easy-glaze-for-summer/