Lavender Lemon Pound Cake

Prep Time:

20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Servings: 12

Ingredients:

For the Pound Cake:

  • 2 cups (400g) granulated sugar

  • 1 cup (2 sticks, 226g) unsalted butter, softened

  • 4 large eggs

  • 3 cups (360g) all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (240ml) whole milk

  • 2 teaspoons pure vanilla extract

  • 2 tablespoons dried culinary lavender

  • Zest of 2 lemons

  • 1 tablespoon lemon juice

For the Sugar Icing:

  • 1 cup (120g) powdered sugar

  • 2 tablespoons lemon juice

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon dried culinary lavender (optional, for garnish)

Tools/Equipment:

  • 9x5-inch loaf pan

  • Parchment paper or non-stick baking spray

  • Electric mixer or stand mixer

  • Rubber spatula

  • Mixing bowls

  • Whisk

  • Cooling rack

  • Small bowl (for the icing)

  • Zester or microplane

Instructions:

  1. Preheat your oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment paper or spray with non-stick baking spray. Set aside.

  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.

  3. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.

  4. In a separate medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and dried culinary lavender.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Use a rubber spatula to scrape down the sides of the bowl if necessary.

  6. Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula.

  7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake is browning too quickly, tent with aluminum foil.

  8. Remove the pound cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

  9. While the pound cake is cooling, prepare the sugar icing. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.

  10. Once the pound cake has cooled completely, drizzle the sugar icing over the top. Garnish with a sprinkle of dried culinary lavender, if desired.

  11. Let the sugar icing set for about 10-15 minutes, allowing it to slightly harden on top of the pound cake.

  12. Using a serrated knife, slice the pound cake into 1-inch thick slices, taking care to cut through the icing gently to maintain its appearance.

  13. Serve the Vanilla Lavender and Lemon Pound Cake with a cup of tea or coffee, and enjoy the delicate flavors of lavender, lemon, and vanilla.

  • Storage:

    1. Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

    2. To freeze the pound cake, wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe container or resealable plastic bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

  • Note
    To enhance the lavender flavor, you can also steep the dried culinary lavender in the whole milk for about 30 minutes before starting the recipe. Warm the milk to a gentle simmer, add the lavender, remove from heat, and let it steep. Strain the milk through a fine-mesh sieve and discard the lavender before using the milk in the recipe.