Lemon Lavender Pound Cake Recipe


Rachel Lee

These lemon lavender pound cakes have a touch of tart lemon and subtle hint of lavender. These moist cakes are a perfect, spring time treat!


Lemon Lavender Pound Cake:

1 ½ cups flour

1 cup sugar

1 stick butter, softened

3 eggs

¾ cup Greek Yogurt

¼ teaspoon baking powder

⅛ teaspoon baking soda

¼ teaspoon salt

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 tablespoon dried lavender


Lavender Glaze:

¾  cup powdered sugar

1 ½ tablespoons milk

½ teaspoon melted butter

½ teaspoon lavender extract

⅛ teaspoon salt




  • Preheat the oven to 325 degrees Fahrenheit and grease two mini loaf pans (5×3).
  • In a bowl, combine the flour, baking powder, baking soda, and salt.


  • Stir the dry ingredients together with a fork or whisk. Set aside.


  • Using an electric mixer, cream the softened butter until it is paler in color.


  • Slowly pour in the sugar and continue mixing until the mixture is light and fluffy. This will take about 8 minutes.



  • Add in one egg at a time. Mix each egg in thoroughly before adding the next. The mixture should become more yellow in color with the addition of each egg.



  • Alternate adding the dry ingredients with the Greek yogurt to the mixture. Mix until all the ingredients are just combined.



  • Add the lemon juice, lemon zest and vanilla extract. Mix on low until combined. Do not overmix the batter at this stage.


  • Mix in the lavender at a low speed for less than 30 seconds.


  • Pour mixture into mini loaf pans that have been greased with butter. The cakes will not rise dramatically so pour in enough batter to fill ¾ of the pan.


  • Bake the cakes for 30 minutes. To check if the cakes are done, insert a fork or toothpick into the center. If it comes out clean without any crumbs stuck to it, it is ready to be removed from the oven. At that point, let the cakes cool for 15 minutes.


  • In the meantime, prepare the glaze. Sift the powdered sugar through a fine sieve. Combine the powdered sugar, butter, salt, lavender extract and milk and whisk in a medium sized bowl. The mixture may appear to be slightly brown, but that’s normal.


  • Once the cakes are cooled, pour the glaze over the top of the cakes. I would recommend using a knife to spread the glaze out on the top of the cake so that it will drip down the sides of the cake.


  • Sprinkle on some dried lavender before the glaze sets.


  • Enjoy!