Lemon Lavender Pound Cake Recipe

Lemon and lavender taste divine together and the sweet, tart icing adds a wonderful finishing touch. This cake is moist and totally fork-worthy. Make it anytime or save its tangy sweetness for special occasions. 

Lemon Lavender Pound Cake

Lemon Lavender Pound Cake

Lemon and lavender taste divine together, and the sweet, tart icing adds a wonderful finishing touch. This cake is moist and fork-worthy. Make it anytime or save it for special occasions.

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Ingredients

For the Cake:

1 cup self-rising flour / 175g
3/4 cup sugar / 150g
11 tablespoons unsalted butter / 150g, at room temperature
3 eggs, beaten
zest of two lemons
1 teaspoon lavender
pinch salt

For the Icing:

juice of one lemon
1-1/2 cups confectioners' sugar / 170g

Instructions

1. Preheat oven to 350°F. Line a loaf pan with parchment paper.

2. Sift flour and set aside. Add sugar and butter to a mixing bowl and beat on medium-high speed until light and fluffy (about 2-3 minutes). Add eggs, zest, lavender and salt. Beat until well combined. Add flour a quarter at a time mixing just until moistened. Pour batter into lined loaf pan and smooth out the top with a rubber spatula.

3. Bake for 35-40 minutes. Check at 35 minutes with a toothpick. It should be clean with just a little moisture left behind when removed. Cool completely on a wire rack.

4. While cake is cooling, mix lemon juice and sugar together. Stir until you get a good icing consistency. Pour icing over cooled cake and sprinkle with lavender, if desired. Store in an airtight container to retain moisture. 

Lemon Lavender Pound Cake

Lemon Lavender Pound Cake

Lemon and lavender taste divine together, and the sweet, tart icing adds a wonderful finishing touch. This cake is moist and fork-worthy. Make it anytime or save it for special occasions.

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