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Lemon Lavender Pound Cake

This Lemon Lavender Pound Cake is fragrant and light, yet full of buttery flavour. Floral and vibrant, a slice of this cake will bring you instant happiness.
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 250kcal
Author Michelle



  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ C granulated sugar
  • 10 tablespoon salted butter room temp
  • ½ C granulated sugar
  • 4 egg yolks
  • 3 tablespoon whole milk room temp
  • ¼ teaspoon culinary lemon zest oil or 2 tablespoon lemon juice
  • 1 C + 2 tablespoon all-purpose flour
  • 2 tablespoon cornstarch
  • ¾ teaspoon baking powder

Lavender Icing:

  • 1 C powdered sugar
  • teaspoon culinary lavender oil extract not essential oil
  • 1-2 tablespoon milk of your choice
  • 1 teaspoon 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 tablespoon 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.


Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 134mg | Potassium: 55mg | Fiber: 1g | Sugar: 24g | Vitamin A: 390IU | Calcium: 34mg | Iron: 1mg