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Perfect Lemon Lavender Pound Cake Recipe with Easy Cream Cheese Glaze

lemon lavender pound cake - featured image
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A tender, moist pound cake with bright lemon and subtle lavender flavors, topped with a creamy tangy cream cheese glaze. Perfect for brunch or a special treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tbsp food-grade dried lavender buds, loosely packed and gently crushed
  • For the cream cheese glaze:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 ½ tbsp fresh lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition to keep the batter smooth.
  5. Gently crush the dried lavender buds and combine with lemon zest, then mix into the batter until fragrant.
  6. Lower mixer speed to low and alternately add the dry ingredients and milk in three batches, beginning and ending with the flour mixture. Mix each addition just until combined.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth. Thin with a splash of milk if needed.
  11. Drizzle the glaze over the cooled cake using a spoon or piping bag.

Notes

Use culinary grade dried lavender for best flavor. If lavender flavor is too strong, reduce to ¾ tbsp. Cream butter and sugar properly for a light crumb. Let cake cool completely before glazing to prevent glaze from sliding off. For gluten-free, substitute all-purpose flour with gluten-free flour blend and add ½ tsp baking powder. For vegan, use vegan butter, flax eggs, and dairy-free cream cheese.

Nutrition

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

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