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Lemon-Lavender Pound Cake

Yields one loaf


  • 1/2 pound sweet cream butter
  • 1 tablespoon dried lavender (organic)
  • 5 large farm eggs
  • 1 cup sugar
  • 1-1/2 cups plus 2 tablespoons cake flour (King Arthur)
  • 1/4 teaspoon salt
  • 1 tablespoons grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/4 cup strained fresh lemon juice
  • 1/2 cup Liberty Orchards lavender jelly


Preheat oven to 350º F. Butter & flour pans.

  1. Melt the butter with 1 tablespoon lavender. Let the mixture steep for 10 minutes, then strain, discarding the lavender. Set aside to cool.
  2. Beat the eggs and 1 cup sugar until thick and pale (about 5 minutes).
  3. In a separate bowl, sift the flour and salt.
  4. Put the flour along with the lemon zest over the egg and sugar mixture mix slowly to just combine. Finish incorporating by folding with a spatula.
  5. In a separate bowl, whisk 2 cups of the batter with the melted butter and vanilla.
  6. Fold this back into the remaining batter. Pour mixture into the prepared pan.
  7. Bake 40 to 45 minutes at 350º F. Cover with foil if top browns too much.
  8. Combine lavender jelly, lemon juice and 2 tablespoons water in a pan. Bring to a simmer and stir until the jelly dissolves.
  9. Transfer the completed cake to a rack. Brush with half the lavender syrup, let cool for 10 minutes. Remove the cake from the pan, invert onto a wire rack and brush bottom and sides with remaining syrup. Let cool completely. Serve with Earl Grey tea.

Hudson Valley Restaurant Week is back this April 8-21!