Ingredients
Equipment
Method
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line the bottom and long sides with parchment paper, leaving enough overhang to lift the cake out easily.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Infuse the sugar: Add the lemon zest and culinary lavender to the granulated sugar. Gently rub them together with your fingertips for about 30 seconds to release their aromatic oils.
- Cream the butter and sugar: Add the softened butter to the lemon-lavender sugar. Beat with a stand mixer or hand mixer on medium speed for 3–5 minutes, until light, pale, and fluffy. Scrape down the bowl as needed.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the bowl between additions to maintain an even mixture.
- Add lemon and vanilla: Mix in the fresh lemon juice and vanilla extract until just incorporated.
- Combine wet and dry ingredients: Add one-third of the flour mixture and mix on low speed. Add half of the milk and mix briefly. Repeat with another third of the flour mixture, the remaining milk, and finally the remaining flour. Mix only until the batter is just combined. Do not overmix.
- Fill the pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Gently tap the pan once or twice against the counter to release any large air pockets.
- Bake: Bake for 55–70 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil during the final portion of baking.
- Cool: Allow the cake to cool in the pan for 10–15 minutes, then carefully lift it out using the parchment. Transfer to a wire rack and cool completely.
- Make the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest. Adjust the consistency with a little extra powdered sugar or lemon juice as needed. The glaze should be thick enough to coat the cake while still flowing slowly over the edges.
- Glaze and decorate: Once the cake is completely cool, drizzle the lemon glaze over the top. Garnish with fresh lemon zest, lemon slices, and a small amount of culinary lavender.
- Serve: Allow the glaze to set slightly before slicing. Serve at room temperature with fresh berries, whipped cream, tea, coffee, or your favorite dessert accompaniment.
Notes
Use culinary-grade lavender only. Lavender intended for gardening or decorative purposes may not be suitable for consumption.
Lavender has a strong flavor, so start with 1 teaspoon if you prefer a very subtle floral note.
Fresh lemon zest provides much of the cake's intense lemon aroma. Avoid grating the bitter white pith beneath the yellow peel.
Room-temperature eggs and milk blend more easily into the creamed butter mixture.
Do not overmix once the flour is added, as this can make the pound cake tough.
Let the cake cool completely before glazing so the lemon glaze remains thick and attractive.
For the cleanest slices, use a sharp knife and wipe the blade between cuts.
Store covered at room temperature for up to 3 days, refrigerate for approximately 5–7 days, or freeze the unglazed cake for up to 2–3 months.
For a variation, add fresh or frozen blueberries to create a Lemon Blueberry Lavender Pound Cake.
Lavender has a strong flavor, so start with 1 teaspoon if you prefer a very subtle floral note.
Fresh lemon zest provides much of the cake's intense lemon aroma. Avoid grating the bitter white pith beneath the yellow peel.
Room-temperature eggs and milk blend more easily into the creamed butter mixture.
Do not overmix once the flour is added, as this can make the pound cake tough.
Let the cake cool completely before glazing so the lemon glaze remains thick and attractive.
For the cleanest slices, use a sharp knife and wipe the blade between cuts.
Store covered at room temperature for up to 3 days, refrigerate for approximately 5–7 days, or freeze the unglazed cake for up to 2–3 months.
For a variation, add fresh or frozen blueberries to create a Lemon Blueberry Lavender Pound Cake.