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Lemon Lavender Pound Cake

Lemon Lavender Pound Cake

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Ingredients
  

For the Cake:

  • ¾ cup coconut sugar 150 g
  • 2 tbsp finely grated lemon zest
  • ½ cup unsalted butter softened (115 g)
  • ¼ cup extra-virgin olive oil 60 ml
  • 3 medium eggs room temperature
  • 3 tbsp fresh lemon juice 45 ml
  • 2 tbsp culinary lavender buds lightly crushed (about 4 g)
  • 2 cups all-purpose flour 240 g
  • 1 tsp baking powder 5 g
  • ½ tsp sea salt 2.5 g
  • ½ cup plain Greek yogurt 120 g

For the Glaze:

  • 1½ cups powdered sugar sifted (180 g)
  • ½ tsp lavender extract 2.5 ml
  • Zest of ½ lemon
  • 3–4 tbsp milk or lemon juice 45–60 ml
  • 1-2 drops natural purple food coloring optional

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Grease a loaf pan well get into those corners! and line it with parchment paper for easy removal. (You’ll thank yourself later.)
  • In a large mixing bowl, combine your coconut sugar and lemon zest. Use your fingertips to really rub the zest into the sugar until it smells like a lemon grove. This simple step brings out the essential oils and infuses the sugar with bright flavor.
  • Add the softened butter and olive oil to your lemon sugar. Beat the mixture until it’s light and fluffy. This helps get that perfect pound cake texture tender but not too dense.
  • Add the eggs one at a time, mixing well after each one. Then stir in your lemon juice and lightly crushed lavender buds. The kitchen should be smelling amazing by now!
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Now slowly add the dry ingredients to the wet, alternating with the Greek yogurt. So, a little flour mix, a little yogurt, repeat until everything’s in. Always start and end with the flour. Be gentle here don’t overmix. Just stir until everything is combined.
  • Pour the batter into your prepared loaf pan and smooth out the top. Pop it in the oven and bake for 50–55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
  • Let the cake rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Don’t rush this step if the cake is too warm, your glaze will melt right off.
  • In a bowl, mix together the powdered sugar, lavender extract, lemon zest, and your milk or lemon juice. You’re aiming for a thick-but-pourable consistency. Want a hint of purple? Add a drop or two of natural food coloring it’s totally optional but super cute.
  • Drizzle the glaze generously over your cooled cake. Let it drip down the sides for that casual “I woke up like this” look. If you’re feeling extra, sprinkle some dried lavender buds on top or add a few thin lemon slices for garnish.