This Lemon Lavender Pound Cake is fragrant, light, yet full of buttery flavour. It’s topped with a beautiful purple lavender glaze. Floral and vibrant, a slice of this cake will bring you instant happiness.
Spring is here, and I’m all about those bright, floral flavours.
Especially lavender and lemon.
They work together so well in this pound cake.
This recipe is based off my Most Delicious Matcha Pound Cake.
I simply omitted the matcha powder and substituted with oil flavourings for the cake.
Why this recipe works
The egg whites are beaten separately from the egg yolks, which lightens the cake.
Creamed butter adds delicious flavour to the pound cake.
Use culinary lemon oil and lavender oil to easily flavour the cake.
Ingredients you’ll need
For the cake:
- eggs: separated, at room temperature
- cream of tartar: or lemon juice
- granulated sugar: adds sweetness to the cake
- salted butter: at room temperature; if you don’t like salted butter, you can use unsalted butter and add a pinch of salt to the cake
- whole milk: or non-dairy alternative, at room temperature
- lemon zest oil: if you don’t have lemon oil, you can use 2 Tbsp lemon juice
- all-purpose flour: or cake flour, if you have it on hand (omit the cornstarch if using cake flour)
- cornstarch: helps to make the cake more tender
- baking powder: adds lift to the cake
For the icing:
- powdered sugar
- culinary lavender oil: adds a little hint of floral flavour to the icing
- milk: of your choice
- purple sweet potato powder: for purple colour, optional
- lavender buds: for garnish, optional
How to make the cake
Preheat oven to 350F.
Line a 8″ by 4″ loaf pan with parchment paper.
Beat the egg whites in a stand mixer until foamy. Add in the cream of tartar and continue beating.
Gradually add in the ¼ C of sugar and whip until it reaches stiff peaks. (When the beater is removed and the meringue stands up straight).
Remove the whipped egg whites and transfer to a large clean bowl.
Using the same mixing bowl, change the attachment to a paddle and add in the butter and sugar.
Cream until light and fluffy, about 2-3 minutes. Gradually add in the egg yolks one by one, and then add the milk and lemon oil/lemon juice. Mix until combined.
Note: It’s OK if the mixture looks curdled.
To the egg yolk mixture, sift in about ⅓rd of the dry ingredients (flour, cornstarch, and baking powder) and alternate with ⅓rd of the egg white mixture, repeating until everything is combined together.
Transfer the batter to the lined loaf pan.
Tap the pan to release any trapped air bubbles.
Bake at 350F for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean.
Let cool completely before icing.
How to serve the cake
Slice the cake and serve at room temperature.
The cake goes well with a cup of tea, or glass of milk.
How to store
Store the cake in an airtight container at room temperature for up to 3 days.
You can store the cake in the fridge for up to 1 week.
Alternatively, sliced cake can be wrapped and frozen for up to 3 months.
If serving from frozen, leave at room temperature for 20-30 minutes prior to serving.
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I love how the fragrance of the lemon oil permeates the entire loaf.
The lavender oil in the icing ties together the flavours in the cake. The flavours are bright, floral and citrusy, and keeps you coming back for more.
Let me know if you try out this uplifting and delicious Lemon Lavender Pound Cake! Tag me on Instagram @siftandsimmer or leave me a comment below.
Lemon Lavender Pound Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ C granulated sugar
- 10 Tbsp salted butter room temp
- ½ C granulated sugar
- 4 egg yolks
- 3 Tbsp whole milk room temp
- ¼ tsp culinary lemon zest oil or 2 Tbsp lemon juice
- 1 C + 2 Tbsp all-purpose flour
- 2 Tbsp cornstarch
- ¾ tsp baking powder
- 1 C powdered sugar
- ⅛ tsp culinary lavender oil extract not essential oil
- 1-2 Tbsp milk of your choice
- 1 tsp sweet potato powder for colour optional, or food colouring
- culinary lavender flowers optional
Make the cake:
- Preheat oven to 350°F/177°C.
- Line a 8″ by 4″ loaf pan with parchment paper.
- In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and beat until foamy.
- Add in the cream of tartar (or lemon juice) and continue beating until more bubbles appear.
- Gradually add in the ¼ C of sugar and whip until the meringue reaches stiff peaks.
- Transfer the whipped egg whites into a large clean bowl. Set aside.
- In the same mixing bowl, change to a paddle attachment and add in the butter and sugar.
- Cream until light and fluffy, about 2-3 minutes.
- Gradually add in the egg yolks one by one, and then add the milk and lemon oil/lemon juice. Mix until combined.
- Note: it's OK if the mixture appears curdled.
- To the egg yolk mixture, sift in about ⅓rd of the dry ingredients (flour, cornstarch, and baking powder) and alternate with ⅓rd of the egg white mixture, repeating until everything is combined together. Be sure not to overmix the batter or the cake will not rise.
- Transfer the cake batter to the lined loaf pan. Tap the pan to release any trapped air bubbles.
- Bake at 350°F/177°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean.
- Let cake cool completely before icing.
Make the icing:
- In a bowl, combine the powdered sugar, lavender oil and stir. Add in 1-2 Tbsp of milk, until the icing reaches the desired consistency.
- Mix in purple sweet potato powder or food colouring if you choose to.
- Spread over the top of the cake with an offset spatula.
- Let the glaze set before slicing.
- Sliced cake can be individually wrapped in plastic wrap and frozen for up to 2 months.
- Remove from the freezer about 15-20 minutes and leave at room temperature before serving.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.