Lavender Lemon Pound Cake

Top this cake with blueberries and lavender syrup for a spring dessert that is as delectable as it is delightful.

by Dani Yokhna
Lavender Lemon Pound Cake
Photo by Rhoda Peacher


  • 2 sticks butter, room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • Pinch of salt
  • 1 T. lemon zest
  • 1 tsp. dried lavender blossoms
  • 1/2 tsp. baking powder
  • 1 cup heavy cream
  • 1 cup milk

Preheat oven to 325 degrees F.  In a large loaf pan, grease and flour bottom and sides generously.

Sift flour, baking powder, salt, zest and lavender together; set aside. Cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add the dry ingredients one third at a time, incorporating well. Pour into pan and bake for 1 hour and 15 minutes or until done. Place on rack and cool completely.

Remove from pan using a knife around the edges. Serve with blueberries and lavender syrup.

Recipe courtesy Teena Louise Vannucci-Downs.

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