Lemon Lavender Pound Cake

Lemon Lavender Pound Cake

Preheat your oven to 325F.

In a food processor combine:

12 ounces Granulated Sugar
3 tablespoons Fresh Lavender leaves, packed
1 each Lemon Zest

Blend this with a paddle attachment for approximately one minute or until the lavender has been finely chopped into the sugar and it has taken on a slight green color.

In a table top mixer bowl combine:

Infused sugar from above
4oz Butter, soft

Cream this until combined then add while mixing:

3 each Eggs
2 teaspoons Vanilla Extract


After adding the eggs scrape down the sides of the bowl and blend the mixture on medium for another thirty seconds. In three separate stages add, alternating, the wet and dry ingredients below. Start with the dry and end with the wet:

8 ounces All Purpose Flour
1/8 teaspoon Baking Soda
1/8 teaspoon Baking Powder
1 teaspoon Kosher Salt

3/4 cup Buttermilk

Scrape the bowl down once more and blend for another thirty seconds on medium speed. Spread the batter into a well-oiled loaf pan and bake for approximately one hour or until a toothpick inserted into the center comes out clean. Cool the cake completely then glaze.


Lemon Glaze:

5 ounces Powdered Sugar
2 tablespoons Lemon Juice, strained

Whisk together well to combine. If necessary add just a touch of water to reach desired consistency. Pour over cooled pound cake and allow to dry before cutting.

Katie Bennett, Baker