Lemon-Lavender Pound Cake

26 Jan
There are multiple reasons you have to make this pound cake, not least of all because it tastes good. Hear me out. It’s winter. It’s cold. You’re longing for spring, and struggling to get the proper doses of sunlight, activity and citrus. Let me help you with one of these.

Good news is, it’s winter citrus time! The winter season is actually when citrus fruits are at their best. Ergo, make the cake, eat the citrus, prevent scurvy. Let’s make a day of it– National Scurvy Prevention Cake Day. It’s for your own good.

DSC_0332 DSC_0338
Just the colors of this loaf make me happy. Pastel yellows and purples tell of a time when the grass is green, the flowers are in bloom and Game of Thrones is back on HBO. Come to me, spring!

Let’s talk about the lavender, though. You might think of soap scents rather than culinary flavors, but lavender adds a sweet yet spicy (think rosemary) taste to baked goods. It’s a great complement to the lemon and honey in the cake and glaze. And personally, I like steeping the lavender in milk. I find it really brings out the flavor while keeping flowery bits out of your cake.

The recipe is a twist on the classic pound cake from Martha Stewart, and a great reminder that Winter Spring is coming.

Lemon-Lavender Pound Cake

Makes 1 5×9 loaf


1/2 cup milk

3 tbsp dried culinary lavender

1 stick plus 6 tbsp unsalted butter, at room temp

1 cup granulated sugar

1 1/2 tsp lemon zest

1 1/2 cups all-purpose flour

1/2 tsp salt

3 large eggs, room temp

1/2 teaspoon vanilla extract


3/4 cup powdered sugar

1 1/2 tbsp milk

1 tbsp honey

2 tsp lemon juice


Preheat oven to 325 degrees.

Put milk and lavender into small saucepan and heat over medium high until scalding in temp. Remove from heat and strain milk into clean bowl. Squeeze the strained lavender in your hand to extract additional milk. Leave your bowl to cool.

In stand mixer, beat butter and sugar on high until fluffy, about 4 minutes. Zest you lemon and mix with flour and salt in medium bowl. Add eggs separately to stand mixer and beat each time until just incorporated. Add vanilla extract and mix well.

Alternate adding your flour mixture and lavender-infused milk into the stand mixer, starting and finishing with the flour. Mix until all ingredients are well-incorporated, then pour batter into loaf pan greased with cooking spray or butter.

Cook at 325 degrees for 80 minutes, or until knife inserted in the middle comes out clean. Let your loaf cool on a wire rack in the pan for another 30 minutes.

For the glaze, sift powdered sugar into medium bowl, then add milk, honey and lemon juice. Whisk until smooth. Remove your cake from its pan then pour the glaze over top. Slice and enjoy!

2.25 hours


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