Lemon Lavender Pound Cake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/25/21
Lemon Lavender Pound Cake

Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
529 Calories
22g Fat
81g Carbs
7g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 529
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 61%
Cholesterol 129mg 43%
Sodium 184mg 8%
Total Carbohydrate 81g 29%
Dietary Fiber 3g 11%
Total Sugars 48g
Protein 7g
Vitamin C 49mg 243%
Calcium 66mg 5%
Iron 4mg 20%
Potassium 261mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon and dried lavender flowers make this pound cake deliciously different and fragrant.

Ingredients

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 5 large eggs

  • 3 cups cake flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 8 ounces sour cream, full fat or light

  • 1 1/2 tablespoons dried lavender flowers

  • 2 lemons, zested, about 1 tablespoon finely grated zest

  • 5 to 6 tablespoons lemon juice

For the Glaze:

  • 1 lemon, juiced, about 2 1/2 tablespoons

  • 2 teaspoons dried lavender flowers

  • 2 tablespoons hot water

  • 1 cup confectioners' sugar

Steps to Make It

Make the Cake

  1. Gather the ingredients.

  2. Preheat oven to 325 F. Grease and flour a 12-cup Bundt cake pan.

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

  4. 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.

  5. 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.

  6. 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.

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

Make the Glaze

  1. Gather the ingredients.

  2. Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on the stovetop. (Note: Heat just until hot to bring out the lavender flavor a bit.)

  3. Strain out flowers; set juice aside and discard the flowers.

  4. In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.

  5. Drizzle over the cooled (can be slightly warm) cake.

  6. Serve and enjoy!