Meyer Lemon-Lavender Pound Cake


makes 2 loaves

  • 1/3 cup milk
  • 6 large eggs
  • 1 1/2 Tbspn fresh lemon juice
  • 1 Tbspn vanilla
  • 3 cups AP flour
  • 1 1/2 cups sugar
  • 1 1/2 tspn baking powder
  • 1/2 tspn salt
  • 2 Tbspn freshly grated lemon zest
  • 1 2/3 cup butter, softened
  • 1/3 cup dried lavender flowers


  1. Preheat oven to 180 degrees C.  Butter and flour the sides and bottoms of two loaf pans.  Set aside.
  2. In a bowl, combine milk, eggs, lemon juice, and vanilla.  Whisk until combined.
  3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest.  Mix to combine.
  4. Add the softened butter to the flour mixture.  Cream for 2-3 minutes until fluffy.
  5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
  6. Mix in lavender flowers until evenly distributed through the batter.  Be careful not to overmix.
  7. Divide the batter into the two prepared loaf pans.
  8. Bake in oven for ~30-35 minutes.  When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack.  Then, place an oiled piece of foil on top of the cakes, oil side down.  Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).
  9. When a toothpick removed from the center of the cake comes out clean, the cakes are done.  Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.  Let cool completely.

for glaze:

  • 1/2 cup powdered sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • sliced almonds, optional


  1. Mix together the powdered sugar and the lemon juice.
  2. Add in the lemon zest.  Mix until combined.
  3. Pour the glaze over the pound cakes.
  4. Immediately top with a sprinkling of sliced almonds, if using.  Let dry.

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