Lemon Lavender Pound Cake

A soft, fragrant cake with bright lemon and gentle lavender, this Lemon Lavender Pound Cake is the kind of dessert that makes your kitchen smell amazing. Made with simple ingredients like fresh lemon zest, Greek yogurt, and lightly crushed culinary lavender, it's easy to bake at home yet delivers bakery-quality flavor. Perfect for spring gatherings, afternoon tea, or a weekend treat, this cake brings a light, fresh, and subtly floral note to your dessert table every time.

This cake is a lovely choice for Easter, Mother's Day, or any gathering where you want a dessert that feels special without being complicated.

This was inspired by my Greek Yogurt Lemon Poppy Seed Muffins, which also balances bright citrus flavors with a soft, moist texture. Just like those muffins, this Lemon Lavender Pound Cake is light, fragrant, and perfect for spring gatherings or tea time.

Ingredients

• Coconut sugar adds natural sweetness and a slight caramel note.
• Lemon zest & juice gives bright, fresh citrus flavor. Zest should be finely grated to release maximum aroma.
• Unsalted butter provides richness and tenderness; should be softened to mix easily.
• Olive oil adds moisture and a subtle depth to the cake.
• Eggs give structure and richness; use at room temperature for even mixing.
• Culinary lavender buds add floral aroma; lightly crush to release flavor.
• All-purpose flour, baking powder, sea salt form the structure and leavening.
• Greek yogurt keeps the cake moist and adds a gentle tang.
• Powdered sugar, lavender extract, milk or lemon juice for the glaze; can add optional food coloring.
• See the recipe card for exact quantities.

See recipe card for quantities.

How to Make Lemon Lavender Pound Cake

Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper. In a large bowl, rub the lemon zest into the coconut sugar with your fingertips until fragrant.

Beat the butter and olive oil into the lemon-sugar mixture until light and fluffy.

Add the eggs one at a time, mixing well after each. Stir in the lemon juice and lightly crushed lavender buds.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with Greek yogurt.

Begin and end with the flour mixture. Mix until just combined, do not overmix.

Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

In a bowl, whisk together the powdered sugar, lavender extract, lemon zest, and milk or lemon juice until smooth and pourable. Add food coloring if desired.

Drizzle the glaze over the cooled cake. Garnish with dried lavender buds or thin lemon slices if desired.

Slice, serve, and enjoy!

Substitutions & Variations

• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-free: Use plant-based yogurt and vegan butter.
• Extra citrus: Add a little orange zest for a slightly different citrus aroma.

FAQ

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📖 Recipe

Tina

Lemon Lavender Pound Cake

Springtime flavors come together in this Lemon Lavender Pound Cake, a soft and fragrant cake perfect for afternoon tea, brunch, or holiday desserts. With fresh lemon zest and a hint of lavender, it's easy to make at home and tastes as good as it smells. Bake it today and enjoy a slice with family and friends!

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the Cake:

• ¾ cup coconut sugar 150 g
• 2 tablespoon lemon zest finely grated
• ½ cup unsalted butter softened (115 g)
• ¼ cup extra-virgin olive oil 60 ml
• 3 eggs room temperature, medium
• 3 tablespoon lemon juice 45 ml, fresh
• 2 tablespoon lavender buds lightly crushed (about 4 g), culinary
• 2 cups all-purpose flour 240 g
• 1 teaspoon baking powder 5 g
• ½ teaspoon sea salt 2.5 g
• ½ cup Greek yogurt 120 g, plain

For the Glaze:

• 1½ cups powdered sugar sifted (180 g)
• ½ teaspoon lavender extract 2.5 ml
• Zest of ½ lemon
• 4 tablespoon milk 45-60 ml
• 2 drops purple food coloring optional, natural

Method

 

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper. In a large bowl, rub the lemon zest into the coconut sugar with your fingertips until fragrant.
2. Beat the butter and olive oil into the lemon-sugar mixture until light and fluffy.
3. Add the eggs one at a time, mixing well after each. Stir in the lemon juice and lightly crushed lavender buds.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with Greek yogurt.
6. Begin and end with the flour mixture. Mix until just combined, do not overmix.
7. Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. In a bowl, whisk together the powdered sugar, lavender extract, lemon zest, and milk or lemon juice until smooth and pourable. Add food coloring if desired.
10. Drizzle the glaze over the cooled cake. Garnish with dried lavender buds or thin lemon slices if desired.
11. Slice, serve, and enjoy!

How to Store Lemon Lavender Pound Cake

Keep the cake covered at room temperature for 2-3 days. If refrigerated, wrap tightly to prevent it from drying out. The glazed cake can last up to 4 days in the fridge. For longer storage, freeze the cake before glazing.

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