Lavender Lemon Pound Cake

Baking, Sweet


Sweet, tart, and floral. An award-winning combination.


1 cup Organic Valley unsalted butter, room temperature

3 organic lemons

1 cup Wholesome Granulated Sugar

2 Tbsp. bulk lavender buds

3 Happy Egg Co. eggs

1 tsp. Frontier Co-op vanilla

1 3/4 cups King Arthur Flour All-Purpose Flour

1 1/2 tsp. Rumford baking powder

1/2 tsp. bulk kosher salt

6 Tbsp. Organic Valley Buttermilk

1 1/2 cups Wholesome Powdered Sugar

Lavender buds, for topping, optional


Step 1

Preheat oven to 350.

Step 2

On parchment paper, trace around the bottom of your loaf pan, cut it out and set aside. Cut a strip of parchment paper long enough to fit your pan lengthwise with a 2” overhang. Spray a loaf pan with non-stick spray, place your bottom parchment and press so it fits snug. Spray the top and add your long strip down the middle, press out and set aside.

Step 3

Finely grate the zest from 2 lemons into the bowl of your stand mixer. Add your room temperature butter, as well as your sugar and lavender.

Step 4

Turn your mixer on medium high and beat until the mixture is very light and fluffy, about 5 minutes.

Step 5

Add your eggs in one at a time, waiting until each is completely incorporated before adding the next. Once the eggs are in, beat for 2 additional minutes. Add in your vanilla.

Step 6

In a small bowl, whisk together your flour, baking powder, and salt.

Step 7

Add half of your dry ingredients to the mixture and beat on low speed just until combined.

Step 8

Add in your buttermilk, beat on low until smooth, and add remaining dry ingredients. Beat on low until just combined.

Step 9

Scrape batter into your loaf pan. Smooth with a spatula.

Step 10

Bake cake, turning half way through, for 45-55 minutes.

Step 11

Using a grater or microplane, grate the zest from 1 lemon into a bowl.

Step 12

Juice the lemons.

Step 13

Place the 1 ½ cups powdered sugar in the same bowl as the lemon zest. Slowly whisk in about half of the lemon juice until smooth. Set aside.

Step 14

Let cake cool for 10 minutes. Poke 10-15 holes evenly throughout the top of the cake.

Step 15

Pour the remaining lemon juice in it. Let cool completely.

Step 16

Run a butter knife around the edges of the pan to loosen and let the cake onto a wire rack. Remove parchment.

Step 17

Pour the lemon glaze over the cake. Sprinkle with lavender buds.

Step 18

Let stand for 10 minutes before slicing.