Lavender Pound Cake with Lemon Glaze

Lavender Pound Cake with Lemon Glaze

A rich, yet light and fluffy balance of just the right sweetness and tartness--pure heaven!


10 to 12 servings



  • 2 tablespoons lavender, dried, coarsely crushed or ground
  • 3/4 cup buttermilk, room temperature
  • 2 1/2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups Domino® Granulated Sugar
  • 4 large eggs
  • 1 lemon zest, finely grated
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract


  • 2 cups Domino® Confectioners Sugar
  • 3 tablespoons lemon juice
  • 1 lemon zest, finely grated



Generously grease a large bundt pan with butter or nonstick cooking spray; dust lightly with flour, shaking out excess. Do not preheat oven.

Sprinkle lavender into buttermilk; let sit for 10 minutes.

Sift flour, baking powder, baking soda and salt together; set aside.

Beat butter in bowl of electric mixer fitted with paddle attachment on medium speed until creamy, about 30 seconds. Gradually add sugar; continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down sides of bowl with rubber spatula. Beat in eggs, one at a time, only until incorporated after each addition. Mix in zest, lemon juice and vanilla.

Add flour mixture and buttermilk alternately, starting and ending with flour. Beat final addition only until smooth. Do not overmix. Spoon batter into prepared pan, distributing it evenly throughout. Tap pan several times on counter to eliminate air bubbles and level top. Place pan in oven; set to 325°F.

Bake 45 to 55 minutes, or until top (which will eventually become the cake bottom) is risen and golden in color.

Let cake cool in the pan about 15 minutes, then unmold by inverting pan onto wire rack. Cake will be right side up at this point.


Combine confectioners' sugar and lemon juice in a small bowl. Stir with rubber spatula until glaze is smooth and of drizzling consistency. Spoon glaze over top of slightly cooled cake, letting some run down unevenly on sides. Zest lemon over top of glaze and serve. 

Wrapped in plastic or foil, cake will keep for 3 to 5 days at room temperature, and up to 3 months in freezer.

Featured by Monica Glass (, New York, NY.


Do not open oven until at least 30 minutes into baking so cake will not fall.