Lavender Lemon Pound Cake

A delicate twist on the classic lemon pound cake, infused with the subtle aroma of lavender for a floral, zesty treat. Perfect for spring gatherings and dessert enthusiasts looking for a unique flavor.

Prep time: 15 minutes
Cook time: 1 hour 5 minutes
Serves: 10

Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tablespoon grated lemon zest

1 tablespoon culinary lavender, finely ground

1/2 cup whole milk

1/2 cup lemon juice

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup powdered sugar

2 tablespoons lemon juice (for glaze)

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan.

2. In a large bowl, cream the butter and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Add the grated lemon zest and ground lavender, mixing to combine.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the creamed mixture alternately with the milk and lemon juice, starting and ending with the dry ingredients.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

10. To make the glaze, whisk together the powdered sugar and lemon juice until smooth.

11. Drizzle the glaze over the cooled cake before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, warm individual slices in the microwave for 10-15 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.