Lemon Lavender Pound Cake

Lemon Lavender Pound Cake


  • 1 teaspoon lavender extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice


Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla and lavender and lemon zest. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Allow to cool for an hour or more and top with glaze

Lemon Lavender Glaze

  • 1 1/2 cups confectioners’ sugar, sifted to remove any lumps
  • 3 to 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon lavender extract
  • 1 teaspoon lemon extract


Place the sugar in a medium bowl and slowly stir in the butter and extracts, a little at a time, to make a smooth, pour-able glaze

 lemon lavender pound cake

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