Lemon Lavender Pound Cake Recipe

5 from 1 reviews

This gorgeous Lemon Lavender Pound Cake is perfect for an Easter brunch or a birthday, too.  Make one for yourself – it’s delicious!


  • 1 cup Unsalted Butter
  • 1 1/2 cup Sugar
  • 2 Lemons (for zesting and save 2 tbsp of juice for the glaze)
  • 2 tablespoons Culinary Lavender
  • 5 Eggs
  • 1/3 cup Sour Cream (or Yogurt)
  • 1 tablespoon Vanilla Extract
  • 1 1/2 cup Flour
  • 1/2 teaspoon Salt
  • 1 cup Confectioner’s Sugar
  • 2 tablespoon Fresh Lemon Juice
  • 1 sprinkle Lavender


  1. Preheat oven to 325 degrees F, and grease a large loaf pan.
  2. With a Kitchen-Aid mixer, beat your butter on high until creamy.
  3. Add the sugar and beat on high until light and fluffy.
  4. Add the eggs one at a time and beat until your batter is smooth.
  5. Continue by adding the sour cream (or yogurt) and vanilla extract.  Beat until smooth.
  6. Add the lemon zest and lavender and mix again.  Your batter should be fluffy and aerated.  We want to keep that texture.
  7. Fold your dry ingredients into the batter slowly and carefully.  Add your salt and flour in small portions at a time and fold in carefully with a spatula.  Careful not to lose your fluffy texture.
  8. Add your batter to the greased loaf pan.  Bake at 325 degrees F for 65-75 minutes.
  9. Test your Lemon Lavender Pound Cake for doneness by poking the center with a toothpick.  When the toothpick comes out clean, the cake is done.
  10. For the Glaze:  In a separate bowl, whisk together your confectioner’s sugar and lemon juice.
  11. When your cake is completely cool, drizzle the glaze over the top, and while it’s still we, sprinkle with lavender buds.

Keywords: Easter Cake Recipe, Lemon Lavender Recipe, Elegant and Simple Birthday Cake, Pop Shop America Recipes

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