Lavender-infused pound cake: A sweet indulgence!

As a chef specializing in British cuisine, I am excited to share with you my latest creation: Lavender Pound Cake II. This cake recipe is unique in that it combines the sweet flavors of pound cake with the subtle floral notes of lavender. Trust me when I say that it is unlike any other cake you have ever tasted before.

Not only is this cake visually stunning, with delicate purple flecks from the dried lavender flowers, but its taste is equally impressive. The charming combination of sweetness and floral flavors make it perfect for those who have a love for all things unique and innovative.

My inspiration behind creating this recipe was to create something that would stand out from traditional cake recipes but still hold onto its roots. Growing up, my family would gather together on Sunday afternoons to enjoy tea time and indulge in freshly baked cakes. The lavender pound cake was always a family favorite because it had a twist on the classic taste of pound cake.

Now, with my passion for food and innovation, I have taken that taste and elevated it to create Lavender Pound Cake II. With this recipe, you too can enjoy a delectable treat that will please both your taste buds and aesthetic senses. Don’t forget to read through the rest of this article to learn how to create this masterpiece in your own kitchen.

Why You’ll Love This Recipe

Lavender Pound Cake II
Lavender Pound Cake II

Are you in search of a twist on the classic pound cake? Look no further than this lavender pound cake recipe. You’ll love this recipe for its perfect balance of sweetness and floral notes that are brought by a combination of culinary lavender and lemon zest.

This pound cake recipe features delicate yet distinct flavors. The addition of lavender elevates the flavor profile, making it a unique dessert option for any occasion. The cake is moist, light, and fluffy, with just the right amount of crumb. The lemony aftertaste makes it refreshingly memorable.

Not only is this lavender pound cake delicious, but it’s also visually appealing. The purple flecks from the lavender make it a beautiful dish to showcase at parties or when having guests over.

But the best thing about this recipe is how easy it is to make. Using ingredients available in any grocery store, this recipe doesn’t require special equipment or kitchen tools. You can mix and bake it all in one bowl without compromising on taste and presentation.

If you’re looking for a crowd-pleasing dessert that’s easy to make while still having an impressive taste, then this lavender pound cake II recipe should be your go-to choice.

Ingredient List

 Lavender fields forever! The perfect setting for making this pound cake.
Lavender fields forever! The perfect setting for making this pound cake.

Here are the ingredients that you’ll need to make this Lavender Pound Cake II Recipe:

For the Cake Ingredients:

  • 2 cups all-purpose flour 1
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons dried lavender flowers
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened 2
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup Greek yogurt

For the Glaze Recipe:

  • 1/4 cup salted butter
  • 2 teaspoons finely grated lemon zest
  • 6 tablespoons freshly squeezed lemon juice
    3/4 cup powdered sugar**

Note that for best results, it’s important to use these specific ingredients as substitutions may affect the final outcome of the cake.

The Recipe How-To

 From the garden to the kitchen: Using fresh lavender brings out wonderful aromas and flavors.
From the garden to the kitchen: Using fresh lavender brings out wonderful aromas and flavors.

Let’s get down to the nitty-gritty here – how to actually make this delicious Lavender Pound Cake II recipe. Don’t be intimidated by the ingredients list or the lavender infusion; it’s actually much easier than it looks!

Step 1: Preparing the Lavender Flowers

First things first, let’s prepare the lavender flowers. You’ll need about 2 tablespoons of dried culinary lavender for this recipe. Crush your dried lavender in a mortar and pestle or with your fingers until fragrant.

Step 2: Preparing the Dry Ingredients

Meanwhile, preheat your oven to 350°F and grease a 10-cup bundt pan with butter or baking spray. In a medium bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/4 teaspoon of baking soda. Mix well with a whisk and set aside.

Step 3: Preparing the Wet Ingredients

In a large mixing bowl, cream together 1 cup of unsalted butter softened, 2 cups of granulated sugar, and zest from 1 lemon using an electric mixer on medium speed until light and fluffy. Add in 5 large eggs one at a time, beating well between each addition. Mix in 2 teaspoons of pure vanilla extract (use Vanilla Bean if you have it on hand for an even stronger flavor).

Step 4: Combining Wet and Dry Ingredients

Slowly add in dry ingredients to wet ingredients while mixing on low speed, alternating with one cup of buttermilk, until well combined. Mix in your crushed Lavender flowers.

Step 5: Baking

Pour batter into prepared bundt pan and smooth top with a rubber spatula. Bake for 55-60 minutes or until toothpick inserted comes out clean.

Step 6: Cooling and Glazing

Cool the cake in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely. For the Lavender Glaze Recipe, melt 1/2 cup of salted butter and mix with 2 tablespoons of dried culinary lavender, and strain out the flowers. Mix in 6 cups of powdered sugar until smooth, then add in enough milk or heavy cream (around 1/4-1/2 cup) to reach your desired consistency. If you want to change it up, try making a different glaze like a Lemon Glaze, or dusting the top with powdered sugar.

Serve and enjoy your delicate and flavorful Lavender Pound Cake II!

Substitutions and Variations

 Colorful eggs make yummy cakes! I always use organic free-range eggs.
Colorful eggs make yummy cakes! I always use organic free-range eggs.

Let’s get creative and let your individual taste shine through by trying some substitutions and variations to the Lavender Pound Cake II recipe. For instance, why not try blueberry lavender pound cake? Add 1 1/2 cups of fresh blueberries to the batter before adding the dried lavender. You can also experiment with other types of fruit, such as strawberries or peaches.

If you’re not a big fan of lemon or lavender, but still want to enjoy the goodness of this pound cake recipe, try replacing them with other flavors. Instead, you can use vanilla bean paste, orange zest and juice, or even almond extract for a more nutty flavor.

You can also vary the texture by changing the type of flour used in this recipe. While all-purpose flour is recommended for its light and fluffy texture, you may substitute it with whole wheat flour for a healthier variation or gluten-free flour if you have gluten intolerance.

In addition, you may turn this into a bundt cake recipe by greasing and flouring your bundt pan generously. In terms of baking time and temperature, follow the directions for baking temperature and time adjustments for each baking pan prepare accordingly.

For those who love adding an extra layer of flavor, consider making a lavender glaze recipe using powdered sugar, culinary lavender, and water. Drizzle it over the cake after it cools down.

The possibilities are truly endless with this fantastic Lavender Pound Cake II recipe! Don’t be afraid to switch things up!

Serving and Pairing

 This cake is all about the buttery goodness, don't skimp on it!
This cake is all about the buttery goodness, don’t skimp on it!

With its delicate and floral flavor, the Lavender Pound Cake II Recipe is a perfect choice to enjoy as a decadent dessert or a sweet snack with your favorite hot beverage. To serve, you can slice the pound cake into thick slices or bite-sized pieces that allow the rich texture and buttery taste to shine through.

For a refreshing twist, you can pair the lavender pound cake with juicy berries such as blueberries or strawberries. The fruity acidity of the berries complements the subtle herbal notes of the cake, creating a mouth-watering combination that will entice your taste buds.

If you prefer a more indulgent experience, you can serve the Lavender Pound Cake II Recipe with a dollop of whipped cream, a drizzle of lavender syrup, or a sprinkling of powdered sugar. These simple additions enhance the sweetness and aromas of the cake while adding a touch of elegance to your presentation.

For a charming afternoon tea affair, you can serve the Lavender Pound Cake II Recipe alongside other tea-time treats such as scones, tarts, or finger sandwiches. The soft pastel color of the pound cake makes it an ideal addition to any spring or summer-themed party.

Whether served on its own or paired with other desserts and beverages, the Lavender Pound Cake II Recipe is sure to impress your guests with its unique flavor profile and irresistible texture. So go ahead and indulge in this delightful cake that will transport your taste buds straight to an English garden in bloom!

Make-Ahead, Storing and Reheating

 Take a moment to appreciate the aroma of lavender and lemon zest that fills the air. Your taste buds will thank you.
Take a moment to appreciate the aroma of lavender and lemon zest that fills the air. Your taste buds will thank you.

Lavender Pound Cake II is a flavorful and fragrant cake recipe that can be made ahead of time, making it perfect for busy bakers. Whether you are preparing for a large gathering or simply want to have a sweet treat on hand, this cake is an excellent choice.

You can make this cake up to two days in advance and keep it wrapped tightly with plastic wrap or stored in an airtight container at room temperature. However, the cake’s texture and flavor will deteriorate as time passes, so it’s best to eat the cake within 24 hours.

Storing the cake in the fridge may extend its shelf life but can also dry it out. If you decide to store your lavender pound cake in the fridge, make sure you cover it with plastic wrap or place it in an airtight container to prevent any odors from seeping into the cake.

Reheating the lavender pound cake can give it new life if you follow some easy steps! Preheat your oven to 350 F and wrap the cake in foil before placing it on the middle rack of the preheated oven for about 8-10 minutes. This will make your sliced portions taste fresh and delicious again.

Another delicious way to enjoy leftover pound cake is by slicing these leftovers into small cubes and use them as toppings for yogurt bowls or ice cream sundaes. The possibilities are endless!

Overall, you cannot go wrong with this scrumptious lavender pound cake recipe -it’s full of flavor, easy to make ahead of time, and can be reheated or repurposed in different ways.

Tips for Perfect Results

 Lovely texture and stunning appearance, this lavender pound cake is a true showstopper
Lovely texture and stunning appearance, this lavender pound cake is a true showstopper

Achieving the perfect texture, crumb, and flavor can be a bit of a challenge when making Lavender Pound Cake II. However, don’t let that deter you from making this delightful cake. With a few tips and tricks, you can achieve picture-perfect results every time you bake it. Here are some things to keep in mind when making this delectable dessert:

1. Stick to Room Temperature Ingredients

Let all your ingredients come to room temperature before beginning. This ensures that everything blends properly and evenly in the batter.

2. Measure Your Flour Correctly

Use the proper measuring technique when measuring out your flour. It’s easy to measure too much or too little if you scoop with the measuring cup, which would lead to inconsistent results.

3. Don’t Overtake Your Batter

Mix the cake batter until everything is well combined. Avoid overbeating the mixture as this will cause the cake to flatten or become dry and crumbly.

4. Keep an Eye on the Oven Temperature

Preheat your oven and ensure that it maintains a constant temperature throughout baking to prevent burning.

5. Let Your Cake Cool Correctly

Once removed from the oven, allow your cake to cool completely before removing it from the pan.

6. Experiment with Different Variations

Don’t hesitate to experiment with different variations of Lavender Pound Cake II recipe like blueberry lavender, strawberry, lavender syrup, lemon cake, lavender honey or even substitute lemon zest for lime is just amazing!

By following these tips and tricks, you’ll bake a perfect Lavender Pound Cake II every time, leaving your taste buds dancing with joy!

Bottom Line

If you’ve made it this far, then you are undoubtedly intrigued by the idea of a Lavender Pound Cake II recipe. And trust me, you won’t be disappointed. With just a bit of flour, sugar, sweet butter and a handful of basic ingredients, you can make a delicious cake that’s sure to delight your taste buds with every bite.

This recipe is perfect for anyone who loves the sweet and floral taste of lavender. But even if you’re not a big fan of this herb, I still strongly recommend that you give it a try. You might just be surprised at how well it pairs with other flavors like lemon or blueberry.

Whether you want to impress your guests or simply indulge in a treat for yourself, this Lavender Pound Cake II is the perfect dessert option. So what are you waiting for? Start gathering your ingredients and preheat your oven – I guarantee that you won’t regret it!

Lavender Pound Cake II

Lavender Pound Cake II Recipe

This recipe comes from the Sawmill Lavender Farm in Oregon. I like to serve the pound cake in the summertime with a pitcher of iced tea that includes lemon verbena leaves!
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy
Prep Time 10 minutes
Cook Time 1 hour
Servings 1 cake
Calories 4453.1kcal


  • 1/2 lb sweet butter, softened
  • 2 cups sugar
  • 2 cups flour
  • 2 tablespoons lavender flowers, rinsed and crushed*
  • 5 eggs


  • Preheat oven to 350 degrees.
  • Grease bundt pan. Cream butter and sugar gradually until fluffy.
  • Add flour slowly to creamed mixture. Blend well.
  • Add lavender. Then add eggs one at a time until well mixed.
  • Pour into prepared pan and bake for 30 minutes.
  • Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
  • Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
  • I like to serve this pound cake with real vanilla ice cream!
  • * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.


Serving: 1127g | Calories: 4453.1kcal | Carbohydrates: 592.8g | Protein: 59.2g | Fat: 211.4g | Saturated Fat: 124.7g | Cholesterol: 1545.5mg | Sodium: 380mg | Fiber: 6.8g | Sugar: 402.4g

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