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Moist Lemon Lavender Pound Cake Recipe With Easy Buttery Citrus Glaze

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A moist and tender lemon pound cake infused with subtle lavender and topped with a buttery citrus glaze, perfect for spring and special occasions.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warm (for steeping lavender)
  • 2 tablespoons dried culinary lavender buds (or 3 tablespoons fresh, lightly packed)
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 large lemons (about 2 tablespoons)
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Buttery Citrus Glaze:
  • ½ cup (113 g) unsalted butter
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt

Instructions

  1. Warm the milk gently in a small saucepan until just hot to the touch (about 140°F/60°C). Remove from heat and stir in the lavender buds. Let steep for 15 minutes, then strain through a fine sieve, pressing to extract all the flavor. Set aside to cool.
  2. Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy cake removal.
  3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides as needed.
  6. Mix in the lemon zest and vanilla extract. Then, add the cooled lavender-infused milk and lemon juice alternately with the dry ingredients, beginning and ending with the flour mixture. Fold gently using a spatula—do not overmix.
  7. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden but not too dark.
  9. Let the cake cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely before glazing.
  10. Melt the butter in a small saucepan over low heat. Remove from heat and whisk in powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth and glossy.
  11. Drizzle the buttery citrus glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set for about 20 minutes before slicing.

Notes

Use culinary-grade lavender to avoid bitterness. Steep lavender in warm milk to extract subtle flavor. Do not overmix batter to keep cake tender. Tent cake with foil if browning too quickly. Warm glaze slightly if it thickens too much during application.

Nutrition

Keywords: lemon pound cake, lavender cake, citrus glaze, buttery glaze, spring dessert, floral cake, easy pound cake, moist cake

Find it online: https://tempotaste.com/moist-lemon-lavender-pound-cake-recipe-with-easy-buttery-citrus-glaze/