Lavender-Lemon Pound Cake

READY IN: 1hr 25mins
SERVES: 10-12




  • Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
  • Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
  • In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
  • Sift together the flour and salt in a bowl.
  • Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
  • In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
  • Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
  • Transfer the cake to a wire rack and let cool completely.
  • Meanwhile, make the lavender-lemon syrup.:
  • Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
  • Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
  • Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
  • For the glaze:
  • In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
  • Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.