Tender, aromatic, and bursting with zesty citrus and calming florals, this Lemon Lavender Pound Cake is the dessert that will fill your home with an irresistible scent. Crafted from wholesome staples like vibrant lemon zest, creamy Greek yogurt, and gently bruised culinary lavender, it bakes up easily but tastes like it came from a fancy bakery. Whether for a spring brunch, a cozy tea time, or just a weekend indulgence, this cake adds a bright, sophisticated touch to your table.
This loaf is an excellent pick for Mother’s Day, Easter, or any event where you desire a treat that feels elegant but remains effortless.
Drawing inspiration from my Greek Yogurt Lemon Poppy Seed Muffins, which similarly mix tangy citrus with a soft crumb, this Lemon Lavender Pound Cake offers that same light, airy quality perfect for the season.
Ingredients
- Coconut sugar imparts a natural sweetness with a hint of caramel richness.
- Lemon zest & juice delivers the essential zesty punch. Ensure the zest is fine for the best texture.
- Unsalted butter essential for a tender crumb; make sure it’s soft for easy beating.
- Olive oil contributes moisture and a nuanced depth of flavor.
- Eggs bind the batter and add richness; room temperature works best.
- Culinary lavender buds provide the signature floral scent; crush gently to activate oils.
- All-purpose flour, baking powder, sea salt the building blocks for structure and rise.
- Greek yogurt ensures a moist cake with a delightful tang.
- Powdered sugar, lavender extract, milk or lemon juice for the icing; tint with color if you like.
- See the recipe card for exact quantities.
See recipe card for quantities.
How to Make Lemon Lavender Pound Cake
Heat the oven to 350°F (175°C). Prep a loaf tin with grease and parchment. In a mixing bowl, massage the lemon zest into the coconut sugar until aromatic.
Cream the butter and olive oil into the sugar mixture until pale and airy.
Mix in the eggs one by one, ensuring each is incorporated. Fold in the lemon juice and the crushed lavender.
In a separate vessel, combine the flour, salt, and baking powder.
Alternate adding the dry mix and the Greek yogurt to the wet ingredients.
Start and finish with the flour. Mix gently until just combined to avoid a tough cake.
Spread the batter into your tin. Bake for 50-55 minutes until a skewer tests clean.
Allow the cake to rest in the pan for 10 minutes, then move to a rack to cool fully.
Whisk the powdered sugar, lavender extract, lemon zest, and liquid (milk or juice) until you have a smooth glaze. Tint if desired.
Pour the icing over the cooled loaf. Top with lavender buds or lemon slices for decoration.
Cut into slices and serve!
Substitutions & Variations
- Gluten-free: Substitute wheat flour with a quality 1:1 gluten-free blend.
- Dairy-free: Opt for plant-based yogurt and margarine.
- Extra citrus: Incorporate orange zest for a twist on the citrus profile.
💭Crucial Success Tips
Ensure your butter is properly softened to create a fluffy base. Avoid overbeating after the flour and yogurt are added to keep the crumb tender. Wait for the cake to cool fully before icing to prevent melting. Using fresh zest and gently crushed lavender will maximize flavor.
FAQ
Can I skip the glaze?
Definitely. The cake is flavorful enough on its own, though the glaze provides a lovely sweet finish.
How do I avoid overmixing?
Stop mixing as soon as the flour disappears into the batter. This prevents the gluten from developing too much.
Can I use dried lavender?
Yes, dried culinary lavender is perfect. Crush it lightly, but use sparingly to avoid a soapy taste.
Lemon Lavender Pound Cake
Ingredients
- For the Cake:
- ¾ cup coconut sugar 150 g
- 2 tablespoon lemon zest finely grated
- ½ cup unsalted butter softened 115 g
- ¼ cup extra-virgin olive oil 60 ml
- 3 eggs room temperature medium
- 3 tablespoon lemon juice 45 ml fresh
- 2 tablespoon lavender buds lightly crushed about 4 g, culinary
- 2 cups all-purpose flour 240 g
- 1 teaspoon baking powder 5 g
- ½ teaspoon sea salt 2.5 g
- ½ cup Greek yogurt 120 g plain
- For the Glaze:
- 1½ cups powdered sugar sifted 180 g
- ½ teaspoon lavender extract 2.5 ml
- Zest of ½ lemon
- 4 tablespoon milk 45-60 ml
- 2 drops purple food coloring optional natural
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper. In a large bowl, rub the lemon zest into the coconut sugar with your fingertips until fragrant.
- Beat the butter and olive oil into the lemon-sugar mixture until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in the lemon juice and lightly crushed lavender buds.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with Greek yogurt.
- Begin and end with the flour mixture. Mix until just combined, do not overmix.
- Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a bowl, whisk together the powdered sugar, lavender extract, lemon zest, and milk or lemon juice until smooth and pourable. Add food coloring if desired.
- Drizzle the glaze over the cooled cake. Garnish with dried lavender buds or thin lemon slices if desired.
- Slice, serve, and enjoy!
How to Store Lemon Lavender Pound Cake
Store the cake covered at ambient temperature for 2-3 days. For longer freshness, wrap tightly and refrigerate for up to 4 days. Freezing is best done before glazing.