Lemon Lavender Pound Cake

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Hey guys thanks so much for watching! sorry this video is coming out a little late its been kinda crazy on my end! I hope you all enjoyed it and I can’t wait to see you next time! This is one of my favorite recipes for Ostara as it’s so simple yet so delicious! I hope you enjoy this pound cake recipe and let me know how it tastes for you in the comments down below!



1/2 cup butter at room temperature
1 cup white sugar
3 large eggs at room temperature
lemon zest from 1 large lemon
1 Tbsp lemon juice
2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 tsp table salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup sour cream
1 tsp lavender flowers

1/2 cup icing/confectioners’ sugar
1 Tbsp lemon juice plus more, as needed
3 Tbsp heavy whipping cream


Preheat oven to 325 F.

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.

In a separate bowl, whisk together the flour, salt, baking soda and baking powder. Add the flour mixture to the butter mixture then add the sour cream.

Prepare an 8×4-inch loaf pan with butter and parchment. Scrape into prepared 8×4-inch loaf pan and level batter. Bake in preheated oven for 50-55 minutes, or until a tester inserted in the centre comes out clean.

Allow to cool in the pan for 15 minutes, then run a knife along the ends and remove from pan.

While it is cooling prepare the glaze, adding enough lemon juice to make a pourable glaze. Spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then enjoy!

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