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Moist Lemon Lavender Pound Cake Recipe with Easy Citrus Glaze

lemon lavender pound cake - featured image
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A moist and tender lemon pound cake infused with delicate lavender flavor and topped with a bright, tangy citrus glaze. Perfect for cozy teas, brunches, or celebrations.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons dried culinary lavender buds
  • ½ cup (120 ml) whole milk
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • 1 cup (120 grams) powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust lightly with flour, knocking out the excess.
  2. In a small saucepan, combine ½ cup (120 ml) whole milk with 2 tablespoons dried culinary lavender. Warm over low heat until steaming, then remove from heat and steep for 10 minutes. Strain through a fine mesh sieve to remove buds, reserving the infused milk.
  3. In a large mixing bowl, beat 1 cup (227 g) softened unsalted butter with 1 ¾ cups (350 g) granulated sugar using an electric mixer on medium speed until pale, fluffy, and smooth, about 4-5 minutes.
  4. Add 4 large eggs one at a time, beating well after each addition.
  5. In a separate bowl, sift together 2 ½ cups (312 g) all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
  6. Add the dry mixture to the creamed butter and eggs in three parts, alternating with the lavender-infused milk in two parts, beginning and ending with the dry ingredients. Mix on low speed just until incorporated.
  7. Gently fold in 2 tablespoons freshly grated lemon zest by hand.
  8. Pour batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes to avoid overbaking.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the citrus glaze by whisking together 1 cup (120 g) powdered sugar with ¼ cup (60 ml) fresh lemon juice until smooth and pourable.
  12. Drizzle the glaze over the cooled cake and let it set for about 20 minutes before slicing.

Notes

Steeping lavender in milk is essential to avoid gritty texture and bitterness. Do not overmix the batter after adding flour to keep the cake tender. If your oven runs hot, reduce temperature by 25°F and extend baking time slightly. Let the cake cool completely before glazing to prevent glaze from melting and running off. Store in an airtight container to maintain texture.

Nutrition

Keywords: lemon pound cake, lavender cake, citrus glaze, moist pound cake, lemon dessert, floral cake, easy pound cake recipe

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