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Lemon Lavender Pound Cake

User Rating 4 Star Rating (1 Review)


Lemon Lavender Pound Cake

Lemon Lavender Pound Cake

Photo and Recipe: Diana Rattray
Lemon and dried lavender flowers make this pound cake deliciously different.


  • 8 ounces (1 cup) softened butter
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 cups cake flour, stir before measuring
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces sour cream, light or full fat
  • 1 1/2 tablespoons dried lavender flowers
  • juice and zest of 2 lemons, about 5 to 6 tablespoons juice and 1 tablespoon finely grated zest
  • Glaze
  • juice of 1 lemon, about 2 1/2 tablespoons
  • 2 teaspoons dried lavender flowers
  • 1 to 2 tablespoons hot water
  • 1 cup confectioners' sugar


Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.

Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.

Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.

Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.

Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Make Glaze:
Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop. Strain out flowers; set juice aside and discard the flowers.

In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency. Drizzle over the cooled (can be slightly warm) cake.

Related Cake Recipes
Lemon Pudding Cake
Lemon Pound Cake Loaf
Lemon Cake with Lemon Frosting
Sour Cream Lemon Cake
Blueberry Lemon Pudding Cake



User Reviews

Reviews for this section have been closed.

 4 out of 5
Delicious, Easy, Moist Cake, Member JoAnnaLauren

Chose this recipe because it included sour cream knowing it would add that moist factor that I have a hard time attaining when I do cakes from scratch. Used AP flour, taking two tbsps out per cup to compensate for the cake flour. EXCELLENT! Lovely batter--just a real pleasure to make. I would use more than the 2 1/2 tsp of lavender blossoms though. It was not enough to distinguish intentional ingredients from perhaps a few nats in the cake. But otherwise, really really good. I highly reccomend.

6 out of 6 people found this helpful.

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