Spring-Inspired Lemon Lavender Pound Cake
Bright lemon and fragrant lavender combine in this soft, tender pound cake for a treat that’s simple, delicious, and a little playful. Easy to mix and bake, the batter comes together quickly with pantry-friendly ingredients, while Greek yogurt keeps it moist and buttery.
Lemon zest and juice add a fresh, tangy kick, and crushed culinary lavender buds lend a subtle floral note that feels spring-ready without being overpowering. The optional glaze is quick to whisk together, adding a sweet, silky finish with a pop of color if you like.
Perfect for a slice with tea, a cheerful dessert for brunch, or anytime you crave a lightly fancy cake, this Lemon Lavender Pound Cake delivers fragrant, flavorful bites that are as easy to make as they are to enjoy.
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Tools / Equipment You Will Need
- Loaf pan
- Parchment paper
- Large mixing bowl
- Small bowls
- Whisk
- Electric or hand mixer
- Measuring cups & spoons
- Microplane or fine grater (for lemon zest)
- Rubber spatula or spoon
- Wire cooling rack
Lemon Lavender Pound Cake
Bright, zesty lemon meets delicate lavender in this soft, fragrant pound cake. Perfect for springtime treats, afternoon tea, or anytime you want a sweet, slightly fancy bite.
- Total Time: 1 hour and 15 minutes
- Yield: 8 servings 1x
Ingredients
For the Cake:
3/4 cup coconut sugar
2 tablespoons finely grated lemon zest
1/2 cup unsalted butter, softened
1/4 cup extra-virgin olive oil
3 medium eggs, room temperature
3 tablespoons fresh lemon juice
2 tablespoons culinary lavender buds, lightly crushed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup plain Greek yogurt
For the Glaze:
1 1/2 cups powdered sugar, sifted
1/2 teaspoon lavender extract
Zest of 1/2 lemon
3–4 tablespoons milk or lemon juice
Optional: 1-2 drops natural purple food coloring
Instructions
- Preheat and Prep – Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- Make Lemon Sugar – In a large bowl, rub the lemon zest into the coconut sugar using your fingertips until fragrant.
- Cream Butter and Oil – Beat the butter and olive oil into the lemon-sugar mixture until light and fluffy.
- Add Eggs and Flavorings – Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice and crushed lavender buds.
- Combine Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
- Mix Batter – Gradually add the dry ingredients to the wet, alternating with Greek yogurt. Begin and end with the flour mixture. Mix until just combined—do not overmix.
- Bake – Pour the batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze – 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.
- Decorate and Serve – Drizzle the glaze over the cooled cake. Garnish with dried lavender buds or thin lemon slices if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Cakes
Step-By-Step Process
This Lemon Lavender Pound Cake is perfect for spring gatherings, afternoon tea, or simply treating yourself to a sweet, fragrant slice. It’s easy, flavorful, and makes any table feel a little brighter. Be sure to explore more delicious cake recipes on the blog for more simple and fun baking ideas.
If you love this flavor combo, check out the Easter Layer Cake and Strawberry Vanilla Cake for more fragrant, crowd-pleasing bakes that are just as easy and fun.
For even more inspiration, explore these collection of Easy Easter Desserts and Cute Easter Appetizers for simple, colorful, and show-stopping recipes everyone will enjoy.
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