Lemon Lavender Pound Cake
Bright, floral, and impossibly tender, this Lemon Lavender Pound Cake is a fresh take on a classic favorite. Inspired by the comforting structure of traditional pound cake and elevated by Cecilia Leung’s sponge cake techniques, it delivers all the buttery richness you love—without the weight. The secret? Whipped eggs and a whisper of cream for an airy, melt-in-your-mouth texture.Dried culinary lavender infuses the batter with a light floral aroma, perfectly balanced by a zesty lemon glaze that cascades over the golden loaf like spring sunshine. It’s the kind of cake that makes any table feel a little more special—whether you’re serving it at brunch, gifting it to a friend, or enjoying a slice with your afternoon tea.
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Ingredients
Pound Cake
- 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 butter, melted 224g
- 1/4 cup whipping cream 60g
- 2 tbsp olive oil
- 1-1/4 cups all-purpose flour 150g
Lemon Glaze
- 2 cups powdered sugar
- 1 tbsp hot water
- 1 tbsp lemon juice
- 3-4 stems lavender, for garnish
Instructions
Pound Cake
- 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.
Lemon Glaze
- 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.
