If you’ve ever daydreamed about a dessert that’s both sophisticated and homey, look no further than this Lemon Lavender Pound Cake. With a refreshing zing from the lemon and a subtle floral note from the lavender, it’s perfect for impressing guests or treating yourself to something special.
The heart of our cake is butter, which provides richness and a tender crumb. Granulated sugar sweetens and helps to aerate the batter when creamed with butter. Eggs add structure and moisture, while vanilla extract enhances the aroma and flavor profile. The lemon zest and fresh lemon juice are the stars for that bright, tangy kick, and dried culinary lavender brings a delicate, floral scent that makes this cake unique. Salt balances the sweetness, and all-purpose flour gives the cake its structure. Whole milk adds moisture and richness, while baking powder helps the cake rise to fluffy perfection.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant touch, serve it with a drizzle of lemon glaze made by mixing powdered sugar with a bit of lemon juice. It’s also lovely alongside a hot cup of Earl Grey tea, which complements the lavender notes.
First, preheat your oven to 350°F (175°C) and get that loaf pan greased up. This ensures your cake won’t stick and will slide out easily once baked.
Grab a large bowl and cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes of mixing. You’re looking for a pale, creamy consistency.
Now, crack in the eggs one at a time, mixing well after each addition. This helps to build the structure of your cake, so take your time here. Stir in the vanilla extract, followed by the lemon zest and juice. The aroma should be delightful at this point!
In a separate bowl, whisk together the flour, baking powder, salt, and dried lavender. Mixing these dry ingredients well ensures that the baking powder is evenly distributed, which is key for a nice, even rise.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture, and mix until just blended. Overmixing can lead to a tough cake, so stop as soon as everything is combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely. This helps to prevent it from becoming soggy as it cools.
Share