Lavender Pound Cake

with Meyer Lemon Glaze on Tables 11 and 18 Lavender Pound Cake

A delicious pound cake made with fresh lavender buds from your garden! The flavors really burst after the cake has settled by the second or third day. Yum!


Yield: 1 (10 Inch) Cake or 10 to 12 Servings


1 1/2 Cups (3 Sticks) Plus 2 Teaspoons Unsalted Butter, at Room Temperature, Divided

8 Ounce Package Cream Cheese, at Room Temperature

3 Cups Granulated Sugar

1 Tablespoon Pure Vanilla Extract

1 to 2 Teaspoons Dried Lavender Blossoms

6 Large Eggs, at Room Temperature

3 Cups Cake Flour, Sifted

Meyer Lemon Glaze:

1 1/4 Cups Confectioners Sugar, Sifted

2 Tablespoons Freshly Squeezed Meyer Lemon Juice, About 1 Small Lemon

1/4 Teaspoon Pure Vanilla Extract


To Prepare the Cake:

Preheat the oven to 325 degrees F. Lightly grease a 10-inch tube pan with 2 teaspoons of butter.

Combine the remaining 1 1/2 cups of butter and the cream cheese in the bowl of a standing mixer fitted with a paddle attachment. Whip the butter mixture until well combined. With the machine on low, add the sugar in a slow, steady stream. Add the vanilla and lavender blossoms and continue mixing until the mixture is light and fluffy, stopping to scrape down the sides of the bowl as needed.

With the machine on low, add the eggs, one at a time, stopping to scrape the sides of the bowl between each addition. Add the flour, one cup at a time, stopping to scrape the bowl occasionally. Once the flour is well incorporated, pour the batter into the prepared pan and place a rack in the center of the oven.

Bake for about 75 minutes or until a cake tester or skewer inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 to 15 minutes before unmolding. Allow cake to cool completely before glazing. You can dust with extra confectioners sugar for added presentation.

To Prepare the Glaze:

Whisk together the confectioners sugar, Meyer lemon juice, and vanilla. Drizzle the glaze over the top of the cooled cake. Allow the glaze to set and drop slightly down the sides of the cake for 5 minutes before serving.

Katie Davis White, May 8, 2010