Baked Lemon Lavender Pound Cake
A fragrant pound cake infused with fresh lavender and bright lemon zest, baked to a tender crumb perfect for springtime desserts. This french-inspired desserts ready in about 80 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks), softened unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tbsp fresh lemon zest
- 1 tbsp dried culinary lavender buds
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with 1 tbsp butter, then dust with 2 tbsp flour to prevent sticking.
- Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
- Step 3: In a large mixing bowl, beat 1 cup softened unsalted butter and 1 3/4 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy.
- Step 4: Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tbsp fresh lemon zest, 1 tbsp dried lavender buds, and 1 tsp pure vanilla extract until fragrant.
- Step 5: Alternate adding the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with the flour, mixing just until combined each time.
- Step 6: Stir in 2 tbsp fresh lemon juice gently with a spatula to maintain the batter’s light texture.
- Step 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula, and bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Step 8: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely, allowing the flavors to develop.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon Lavender Pound Cake take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lemon Lavender Pound Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lemon Lavender Pound Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon Lavender Pound Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon Lavender Pound Cake?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
