Give a classic dessert a fragrant twist: lavender pound cake made with fresh lavender from your herb garden.
This cake is perfect for a family picnic or potluck — it disappears quickly and always brings compliments.
Classic pound cake becomes more elegant and aromatic with the addition of lavender flowers.
Variations:
Lavender was abundant in my garden, so I used it here, but you can experiment with other aromatic herbs. Fresh or dried petals and leaves will change the cake’s flavor profile in pleasant ways.
Try rose petals for a floral note, basil or thyme for a subtle savory twist, lemongrass for bright citrus tones, or any of the mint varieties for a cool finish. Chocolate mint would be especially interesting paired with cocoa in a future version.
Make It a Meal:
Serve this lavender pound cake as dessert after a casual outdoor meal. Complement it with simple sides like sour cream potato salad, a sweet pepper salsa, a pea and peanut salad, and grilled, taco-seasoned steaks for a satisfying picnic spread.
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How to Store Lavender Pound Cake:
Refrigerator: Wrap the cake tightly and store it in the refrigerator for up to a week.
Freezer: Wrap the loaf in wax paper, then place it in a large zip-top bag. Freeze for up to two months. For convenience, pre-slice and wrap two slices together so you can thaw individual portions quickly.
Lavender Pound Cake Recipe
Ingredients:
All-purpose flour, baking powder, salt, sugar, butter, eggs, vanilla extract, milk, and lavender flowers.
This version uses fresh lavender. If substituting dried lavender, reduce the amount since dried herbs are more concentrated — about one tablespoon of dried lavender is appropriate for this recipe.
Recipe Directions:
Combine flour, baking powder, and salt in a bowl. In a separate large bowl, beat the sugar, butter, eggs, and vanilla until light and fluffy. Alternate adding the dry ingredients with the milk, mixing well between additions. Fold in the lavender. Pour the batter into greased pans and bake until a toothpick inserted into the center comes out clean.
Lavender Pound Cake
Light, aromatic, and ideal for summer gatherings.
Dessert
American
Cake, Lavender, Pound Cake
Ingredients
- 3 c Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 1/2 c Sugar
- 1 c Butter
- 5 Eggs
- 1 tsp Vanilla
- 1 c Milk
- 1/4 c Lavender Flowers fresh
Instructions
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Preheat the oven to 350°F (175°C).
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Lightly grease two loaf pans or one Bundt pan.
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Whisk together the flour, baking powder, and salt; set aside.
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In a large bowl, beat the sugar, butter, eggs, and vanilla on high speed until light.
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Beat on high for about 5 minutes to incorporate air and create a fluffy texture.
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Add the dry ingredients alternately with the milk, mixing thoroughly between additions.
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Fold in the lavender flowers gently.
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Pour the batter into the prepared pans and smooth the top.
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Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Approximate Nutritional Information:
Servings per recipe: 12. Per serving (approximate): Calories 444, Fat 17 g, Cholesterol 111 mg, Sodium 196 mg, Carbohydrates 67 g, Protein 6 g.
These values are approximate and will vary with ingredient brands and portion sizes.
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