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Perfect Lemon Lavender Pound Cake with Cream Cheese Glaze

lemon lavender pound cake - featured image
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A light yet lush lemon lavender pound cake with a silky cream cheese glaze, perfect for tea parties, brunches, or a calming sweet treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp finely ground culinary lavender buds
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • ½ cup (120ml) milk (whole or 2%)
  • For the cream cheese glaze:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2–3 tbsp milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan thoroughly with butter or non-stick spray. Line with parchment paper if desired.
  2. In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition until the batter is smooth and slightly thickened.
  4. In a separate bowl, sift together the all-purpose flour, baking powder, salt, and finely ground culinary lavender buds.
  5. Add lemon zest and lemon juice to the wet mixture and mix gently.
  6. Alternate adding the dry ingredients and milk to the wet mixture in three parts, starting and ending with the flour mixture. Mix gently after each addition until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if the top browns too quickly.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before removing. Cool completely before glazing.
  10. To make the glaze, beat the softened cream cheese with powdered sugar, lemon juice, vanilla extract, and milk or cream until smooth and pourable.
  11. Drizzle the glaze evenly over the cooled cake and let it set for 20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Grind lavender lightly to avoid bitterness. Alternate dry and wet ingredients to prevent overmixing. Let the cake cool completely before glazing to avoid melting the glaze. Wrap tightly to keep moisture in. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For vegan, use dairy-free butter, plant milk, egg replacer, and a dairy-free glaze alternative.

Nutrition

Keywords: lemon pound cake, lavender cake, cream cheese glaze, easy pound cake, lemon dessert, floral cake, tea party cake

Find it online: https://zorbmeal.com/perfect-lemon-lavender-pound-cake-recipe-easy-homemade-cream-cheese-glaze/