Baked Lemon Lavender Pound Cake

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A fragrant pound cake infused with fresh lavender and bright lemon zest, baked to a tender crumb perfect for springtime desserts. This French-inspired recipe, 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

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Stir in 2 tbsp fresh lemon juice gently with a spatula to maintain the batter’s light texture.
7. 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.
8. 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.