Perfect Lemon Lavender Pound Cake Recipe with Easy Cream Cheese Glaze

“You have to try this lemon lavender pound cake,” my neighbor texted me one spring afternoon. I was skeptical—lavender in cake? Honestly, it sounded like one of those fancy bakery things I’d never quite get around to making. But the moment I smelled that subtle floral aroma mingling with zesty lemon, I was hooked. It all started from a quiet weekend experiment when I had a mishmash of ingredients and a craving for something both comforting and a little unexpected. The first slice was a surprise: tender crumb, bright citrus notes, and that delicate lavender whisper that didn’t overpower but sang alongside the cream cheese glaze.

Making this cake became a bit of an obsession for me over the next week. I found myself tweaking the balance between lemon and lavender, sometimes swapping in a bit more zest or a touch less syrup in the glaze. It was a little like capturing spring in a loaf pan—familiar yet fresh, cozy yet elegant. And the cream cheese glaze? Oh, that’s where the magic really settled, adding a creamy tang that perfectly plays off the floral citrus dance in the cake.

Now, it’s a recipe I reach for when I want to impress without stress, whether it’s a casual brunch or a quiet afternoon with tea. I remember the first time I brought it to a friend’s gathering, and everyone kept asking for the recipe. It’s funny how something as simple as a pound cake can feel so special, isn’t it? This lemon lavender pound cake with cream cheese glaze has that kind of charm—subtle, surprising, and simply irresistible.

Why You’ll Love This Recipe

Having made this lemon lavender pound cake more times than I can count, I can confidently say it’s a keeper in any baker’s repertoire. Here’s why it stands out:

• Quick & Easy: Ready in just about an hour from mixing to cooling, it’s perfect for those spontaneous baking urges or last-minute brunch plans.
• Simple Ingredients: No exotic pantry raids here. You probably have most of these staples already, plus a touch of culinary whimsy with the lavender.
• Perfect for Special Occasions: Whether it’s a spring brunch, a garden party, or just a treat to brighten your day, this cake fits right in.
• Crowd-Pleaser: Adults and kids alike adore it. The floral note is subtle enough not to scare off lavender skeptics, and the lemon makes it refreshing.
• Unbelievably Delicious: The moist, dense crumb contrasts beautifully with the silky cream cheese glaze, creating a balance of textures and flavors that feels just right.

What really makes this recipe different is the care in balancing the lavender—not too much to be overpowering, just enough to add a fragrant depth. Plus, the cream cheese glaze isn’t your usual sugary drizzle; it’s creamy and tangy, bringing a luscious finish that turns a humble pound cake into an elegant dessert.

This isn’t just a cake; it’s a little sensory escape. I often pair it with a cup of tea or even alongside a fresh fruit salad for a light finish, similar to the way I enjoy my fresh strawberry pie. It’s the kind of treat that makes you pause, close your eyes, and savor the moment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. The floral lemon combo feels fancy but comes from pantry staples and a few thoughtful additions.

• All-purpose flour – 2 ½ cups (315g), sifted for a light crumb
• Baking powder – 1 ½ tsp to help the cake rise just right
• Salt – ½ tsp to balance the sweetness
• Unsalted butter – 1 cup (226g), softened (I like using Kerrygold for that creamy richness)
• Granulated sugar – 1 ¾ cups (350g), for sweet, tender crumb
• Large eggs – 4, room temperature to keep the batter smooth
• Whole milk – ½ cup (120ml), adds moisture and richness
• Fresh lemon zest – from 2 lemons, for bright citrus pop
• Lemon juice – 2 tbsp, freshly squeezed for that tart zing
• Food-grade dried lavender buds – 1 tbsp (loosely packed), gently crushed (Don’t skip quality lavender; I recommend culinary lavender from Burlap & Barrel)

For the cream cheese glaze:

• Cream cheese – 4 oz (115g), softened for smoothness
• Powdered sugar – 1 cup (120g), sifted for lump-free glaze
• Fresh lemon juice – 1 ½ tbsp, adds tang
• Vanilla extract – ½ tsp, rounds out flavor

If you want to experiment, swap the all-purpose flour for almond flour to make a gluten-free version, but note the texture will be a bit denser. You can also use dairy-free cream cheese and almond milk to make this vegan-friendly, though I haven’t tried it myself yet.

Equipment Needed

• 9×5-inch loaf pan (nonstick or well-greased) – I find silicone pans can sometimes create uneven crusts, so stick with metal or glass.
• Electric mixer or stand mixer – for creaming butter and sugar thoroughly.
• Zester or microplane – to get fine lemon zest without the bitter pith.
• Mixing bowls – medium and large sizes for dry and wet ingredients.
• Measuring cups and spoons – precise measurement is key in baking.
• Rubber spatula – to fold ingredients gently and scrape down bowl sides.
• Cooling rack – important for letting the cake cool evenly before glazing.

If you don’t have a stand mixer, a sturdy hand mixer works just fine. For zesting, a fine grater can substitute a microplane, but be careful not to include the white part of the peel. Keeping your tools clean and dry, especially the mixing bowls and utensils, helps keep the batter light and airy.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 loaf pan or line it with parchment paper for an easy release. This usually takes about 10 minutes.
2. Mix the dry ingredients. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt. Set aside.
3. Cream the butter and sugar. Using your mixer, beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar on medium speed until light and fluffy, about 4-5 minutes. This step is crucial for a tender crumb, so don’t rush it.
4. Add eggs one at a time. Beat in 4 large eggs, room temperature, incorporating each fully before adding the next. This helps keep the batter smooth and avoids curdling.
5. Stir in lemon zest and lavender buds. Gently crush 1 tbsp dried lavender buds between your fingers before adding to release oils. Combine with zest from 2 lemons and mix just until fragrant.
6. Alternate adding dry ingredients and milk. Lower your mixer speed to low. Add dry ingredients in three batches, alternating with ½ cup whole milk, beginning and ending with flour. Mix each addition until just combined—overmixing can make the cake tough.
7. Pour batter into the prepared loaf pan. Smooth the top with a spatula. The batter will be thick but spreadable.
8. Bake for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the top browns too fast, tent with foil after 40 minutes.
9. Cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before glazing. This prevents the glaze from sliding off.
10. Prepare the cream cheese glaze. Beat 4 oz softened cream cheese with 1 cup powdered sugar, 1 ½ tbsp fresh lemon juice, and ½ tsp vanilla extract until smooth. If too thick, add a tiny splash of milk to thin slightly.
11. Drizzle glaze over cooled cake. Use a spoon or piping bag to create pretty lines or let it drip naturally over the edges.

Pro tip: If your lavender flavor feels too strong, reduce to ¾ tbsp next time. Also, I like to zest lemons over the bowl so I can squeeze their juice right in afterward—no mess, no waste.

Cooking Tips & Techniques

When working with floral flavors like lavender, less is more. Overdoing it can turn your cake soapy or bitter, so gently crushing the dried lavender releases just enough aroma without overwhelming the palate.

Creaming butter and sugar properly can’t be skipped. It traps air, making the cake light rather than dense. If your butter is too cold, the batter won’t mix well; if too soft, it’ll be greasy. Room temperature is key.

Mixing in the eggs slowly helps prevent the batter from curdling, which can cause texture issues. If you notice separation, a quick scrape of the bowl and gentle mixing usually brings it back.

Don’t open the oven door too early. Pound cakes are dense, and a sudden temperature drop might cause sinking. I set a timer for the minimum bake time, then check.

Letting the cake cool fully before glazing is crucial so the cream cheese glaze sticks and doesn’t melt off. If you’re short on time, pop the cake in the fridge for 15 minutes to speed cooling.

Lastly, multitasking tip: While the cake bakes, prepare the glaze and clean your workspace. Saves time and keeps the kitchen manageable.

Variations & Adaptations

• Lavender Lemon Bars: Inspired by this pound cake, swapping to a buttery shortbread base with a lemon-lavender custard topping creates a bright, handheld treat—see my lavender lemon bars recipe for the details.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Add an extra ½ tsp baking powder to help lift, but expect a slightly denser crumb.
• Lavender Honey Glaze: Swap cream cheese glaze for a simple honey-lemon glaze by mixing honey, lemon juice, and a pinch of lavender buds for a lighter finish.
• Seasonal Twist: Add fresh blueberries or raspberries to the batter for bursts of fruitiness that complement the lemon and lavender beautifully.
• Personal Trial: I once added a teaspoon of dried mint leaves along with lavender for an herbal twist that my family surprisingly loved—though it’s definitely a flavor adventure!

Serving & Storage Suggestions

This lemon lavender pound cake is best served at room temperature or slightly chilled, letting the glaze soften just a bit. I like slicing it thin with a serrated knife to keep those edges clean and pretty.

It pairs wonderfully with herbal teas like chamomile or Earl Grey, and if you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla bean ice cream takes it to the next level.

Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed pound cake wrapped well, then glaze after thawing for best texture.

When reheating, a quick zap in the microwave (about 10-15 seconds) refreshes the softness, but don’t overdo it or the glaze might melt away.

Flavors tend to deepen overnight, so if you can wait, the next day’s slice is often even better—kind of like the way the berry compote tastes richer after resting, similar to my fluffy lemon ricotta pancakes with blueberry compote.

Nutritional Information & Benefits

Per slice (based on 12 slices): approximately 320 calories, 18g fat, 38g carbohydrates, 4g protein.

This pound cake offers some protein from the eggs and cream cheese, and the lemon zest packs a vitamin C boost. Lavender, while used in small amounts, is known for its calming properties, making this cake a subtle mood lifter.

Though rich, the recipe balances indulgence with fresh, natural flavors and avoids artificial additives. For those keeping an eye on gluten, the substitution options make this dessert accessible.

Just a heads up if you have allergies: this recipe contains dairy, eggs, and gluten, so adjustments will be necessary.

Conclusion

This perfect lemon lavender pound cake with cream cheese glaze is the kind of recipe that feels like a little celebration wrapped in a loaf. Its balance of floral and citrus, combined with a creamy finish, makes it a standout in my baking rotation. I love how it’s simple enough for a weekday treat but elegant enough to bring to gatherings without fuss.

Don’t hesitate to tweak the lavender or glaze to suit your taste—you might find your own signature spin. Baking is about joy and discovery, after all.

If you give this recipe a try, I’d love to hear how it turns out or if you added a unique twist. Sharing those moments makes the kitchen feel a little cozier.

Happy baking, and may your kitchen be filled with the sweet scent of lemon and lavender!

FAQs

• Can I use fresh lavender instead of dried?
  Fresh lavender can be used, but use less—about 1 tsp finely chopped—since it’s more potent. Make sure it’s culinary grade and pesticide-free.
• What if I don’t have cream cheese for the glaze?
  You can substitute with Greek yogurt mixed with powdered sugar and lemon juice for a tangy, lighter glaze.
• How do I avoid a dry pound cake?
  Don’t overbake and ensure butter is properly creamed. Also, using room temperature eggs and milk helps with moisture retention.
• Can I make this cake ahead of time?
  Yes, you can bake it a day in advance and glaze it just before serving to keep it fresh and moist.
• Is there a way to make this cake vegan?
  Swap butter for a vegan alternative, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and dairy-free cream cheese for the glaze. Texture will differ slightly.

Print