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Moist Lemon Lavender Pound Cake Recipe with Easy Honey Lemon Glaze

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A moist and tender lemon lavender pound cake infused with dried culinary lavender and bright lemon flavor, topped with a glossy honey lemon glaze for a sweet-tart finish.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • Zest from 2 large lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons dried culinary lavender buds, finely crushed
  • ½ cup (120ml) whole milk or buttermilk
  • For the honey lemon glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1–2 tablespoons warm water

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest and crushed lavender buds.
  6. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Fold in fresh lemon juice carefully.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick for doneness.
  10. Cool cake in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack.
  11. Prepare glaze by whisking powdered sugar, honey, and lemon juice in a small bowl. Add warm water 1 teaspoon at a time until pourable but not runny.
  12. Drizzle glaze evenly over cooled cake and let set for about 20 minutes before slicing.

Notes

Use food-grade culinary lavender to avoid bitterness. Crush lavender buds finely for aroma without texture issues. Do not overmix batter to keep cake tender. Check doneness starting at 50 minutes. Let cake cool completely before glazing to prevent glaze melting. Cake flavor improves after resting a day. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based milk and butter alternatives. Honey can be substituted with maple syrup or agave nectar for vegan option.

Nutrition

Keywords: lemon pound cake, lavender cake, honey lemon glaze, moist pound cake, floral dessert, easy baking, spring cake

Find it online: https://elvafood.com/moist-lemon-lavender-pound-cake-recipe-with-easy-honey-lemon-glaze/