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Irresistible Lemon Lavender Pound Cake

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A bright, fragrant lemon lavender pound cake that balances zesty lemon and delicate lavender perfectly, delivering a moist, tender crumb with a golden buttery crust. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened (preferably European-style)
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour (or gluten-free flour blend)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Zest of 2 fresh lemons
  • 2 tbsp fresh lemon juice
  • 1 tbsp dried culinary lavender buds, finely chopped
  • 1/4 cup (60ml) whole milk, room temperature
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Line the bottom with parchment paper.
  2. Infuse the butter by gently warming the softened butter with dried lavender buds over low heat for 5 minutes. Remove from heat, cool slightly, then strain out lavender buds.
  3. In a large bowl, beat the lavender-infused butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, sift together flour, baking powder, and salt.
  6. Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently to avoid overworking.
  7. Fold in lemon zest, lemon juice, and vanilla extract.
  8. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly to release air bubbles.
  9. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly after 40 minutes.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for best texture. Infuse butter with lavender for a smooth floral flavor and strain out buds to avoid grit. Fold flour gently to keep cake tender. Tent with foil if browning too fast. Let cake cool completely before slicing to avoid crumbling. Cake tastes better after resting overnight. Variations include gluten-free flour, honey substitution for sugar, adding blueberries, or dairy-free options.

Nutrition

Keywords: lemon lavender pound cake, lemon cake, lavender cake, homemade pound cake, easy dessert, floral cake, lemon dessert

Find it online: https://tessierecipes.com/irresistible-lemon-lavender-pound-cake-recipe-easy-homemade-delight/