Lavender Lemon Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 10
★★★★★
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Lavender Lemon Pound Cake is a delightful twist on a classic dessert, combining the refreshing zest of lemon with the subtle floral notes of lavender. Perfect for springtime gatherings or as a light, aromatic treat, this cake will brighten any day with its unique flavor profile.

Ingredients for Lavender Lemon Pound Cake

Butter provides the rich, creamy base, giving the cake its tender, moist texture. Granulated sugar sweetens the cake just right, balancing the tartness of the lemon. Eggs help bind everything together, creating a smooth batter. Lemon zest infuses the cake with bright citrus flavor. Culinary lavender adds a subtle floral note, enhancing the lemon without overpowering it. Whole milk adds moisture, contributing to the cake's tender crumb. Lemon juice offers a fresh burst of tartness. All-purpose flour is the structural backbone, providing the necessary gluten to hold the cake. Baking powder and baking soda ensure a nice rise, while salt enhances all the flavors. Lastly, the powdered sugar and additional lemon juice combine to create a simple, tangy glaze that tops off the cake beautifully.

Tips & Tricks

  • Ensure the butter is truly softened for easier creaming.
  • Grind the lavender finely to avoid any overpoweringly floral bites.
  • Rotate the pan halfway through baking for even cooking.
  • If the cake browns too quickly, cover it loosely with foil.

Serving Suggestions

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a sophisticated touch, serve it with a side of fresh berries or a berry compote. Its light, floral notes also complement a cup of Earl Grey tea beautifully.

Frequently Asked Questions

Can I use dried lavender from my garden?
Yes, but make sure it's culinary-grade and not treated with any chemicals.
How should I store leftovers?
Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Lavender Lemon Pound Cake Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan to prevent sticking. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Next, add the eggs one at a time, mixing well after each addition to ensure they're fully incorporated.

Stir in the grated lemon zest and ground lavender, mixing until combined. These ingredients will infuse the batter with their aromatic qualities. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk and lemon juice. Start and end with the dry ingredients, mixing just until everything is combined.

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Once the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle this over the cake, allowing it to cascade down the sides for a beautiful finish.

Why You'll Love This Recipe

  • Unique blend of lemon and lavender for a refreshing flavor.
  • Moist, tender crumb that holds up well to slicing.
  • Simple yet elegant, making it perfect for both everyday treats and special occasions.
  • Easy-to-follow recipe with a rewarding result.

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)

Step-by-step 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.

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