Lemon Lavender Pound Cake
This recipe borrows some of the same ratios of traditional pound cake, but thanks to Cecilia Leung’s clever version using techniques used for sponge cakes, you get a much lighter cake with all the richness.Print Recipe Pin Recipe
- 1 tbsp dried culinary lavender flowers
- 1-1/4 cups granulated sugar 250g
- 4 eggs, at room temperature
- 1 tsp baking powder
- 1/2 tsp Kosher salt
- 8 oz Straus butter, melted 224g
- 1/4 cup Straus whipping cream 60g
- 2 tbsp olive oil
- 1-1/4 cups all-purpose flour 150g
- 2 cups powdered sugar
- 1 tbsp hot water
- 1 tbsp lemon juice
- 3-4 stems lavender, for garnish
- Preheat the oven to 325F. Line one standard loaf pan with parchment paper.
- Rub the lavender flowers into the sugar for a minute, removing any stems.
- Place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat the eggs on medium speed for a couple of minutes. Stream in the lavender sugar, baking powder and salt, beating until your mixture looks thick and ribbon-like.
- Stream in the butter, followed by the cream and oil. Sift the flour over the bowl and mix on low speed until just combined.
- Pour into pan and bake for 35-40 minutes.
- Whisk the sugar, lemon juice and water until smooth. Once fully cooled, unmold the cake and turn it upside down. Pour glaze over the cake and garnish.