Garden Lavender Pound Cake
Delight in the soothing elegance of a Garden Lavender Pound Cake, a dessert that blends delicate floral notes with bright citrus zest for a truly unforgettable treat. This moist and tender pound cake is infused with the fragrant essence of dried culinary lavender, skillfully balanced with a hint of lemon zest and vanilla. A luscious lemon glaze cascades over the top, adding a bright, tangy sweetness that perfectly complements the subtle, herbal undertones. Ideal for afternoon tea or a special occasion, this recipe is simple to prepare yet stunningly sophisticated, with an optional garnish of fresh lavender sprigs adding a touch of rustic charm. Create this fragrant masterpiece in under 90 minutes and let its aromatic allure and irresistible flavor transform any gathering into a moment of pure indulgence. Perfect for showcasing seasonal ingredients, "lavender pound cake" and "lemon glaze dessert" are must-have additions to your recipe repertoire!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 2 tablespoons Dried culinary lavender
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Milk (for glaze)
- 2 sprigs Fresh lavender sprigs (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper.
In a small bowl, combine the dried lavender and granulated sugar. Using your fingers, rub the lavender into the sugar to infuse its fragrance.
In a large bowl, cream the softened butter and lavender-infused sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the whole milk in two additions, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the lemon zest and vanilla extract using a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly with your spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, lemon juice, and 1 teaspoon of milk in a small bowl until smooth. Adjust consistency by adding more milk if needed.
Once the cake is completely cooled, drizzle the glaze over the top, letting it drip down the sides.
Garnish with fresh lavender sprigs if desired. Slice and serve!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 44.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
