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Moist Lemon Lavender Pound Cake Recipe with Easy Zesty Glaze

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A moist and fragrant pound cake featuring bright lemon and subtle lavender notes, finished with a tangy zesty glaze. Perfect for brunches and afternoon tea.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250 g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) whole milk, warmed slightly (substitute with almond milk for dairy-free)
  • 2 tablespoons dried culinary lavender buds
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Zesty Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: 1 teaspoon honey or maple syrup for extra depth

Instructions

  1. Infuse the lavender: In a small saucepan, gently warm the milk over low heat. Add the dried lavender buds, remove from heat, and let steep for 15 minutes. Strain the milk through a fine mesh sieve to remove buds.
  2. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and lightly flour it, tapping out excess.
  3. Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together sifted flour, baking powder, and salt.
  6. Alternately add the flour mixture and lavender-infused milk to the butter mixture, beginning and ending with the flour. Mix gently on low speed just until combined.
  7. Fold in fresh lemon zest, lemon juice, and vanilla extract by hand with a rubber spatula.
  8. Pour batter into prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulling away from the pan edges.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Prepare glaze: Whisk together powdered sugar, lemon juice, lemon zest, and honey if using. Adjust consistency as needed.
  12. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.

Notes

Do not rush the creaming of butter and sugar to ensure a tender crumb. Warm milk helps blend ingredients smoothly. Use food-grade lavender to avoid bitterness. Avoid overmixing to prevent toughness. Let cake cool completely before glazing to avoid runny glaze. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. Fresh lavender can be used but adjust quantity to taste.

Nutrition

Keywords: lemon pound cake, lavender cake, zesty glaze, moist pound cake, lemon lavender dessert, easy pound cake recipe, floral cake, brunch cake

Find it online: https://blixfood.com/moist-lemon-lavender-pound-cake-recipe-with-easy-zesty-glaze/