Lemon, Lavender and Honey Pound Cake

Lemon, Lavender and Honey Pound Cake


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This fresh recipe is a twist on the traditional lemon drizzle pound cake. The cake is citrusy, sweet and light with a beautiful aromatic smell from the lavender.

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Chicago, IL

Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

10 servings


  • 4 eggs
  • 3 cups of all-purpose flour
  • 3 cups of sugar
  • 1 cup of milk
  • 5 tablespoons of vegetable shortening
  • 5 tablespoons of butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • Zest of one lemon
  • Dried lavender, to garnish
  • 2/3 cup of honey
  • 2/3 cup of lemon juice, fresh
  • 1 tablespoon of lavender, dried

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For the cake:
As the oven preheats to 350 degrees, cream the butter and vegetable shortening before slowly adding in the sugar. Beat in one egg and a little bit of milk at a time. In a separate bowl, whisk together the flour, baking powder, and salt then slowly mix into the wet ingredients. Once well mixed, add in the lemon zest and vanilla. Pour into a well-greased pan and let bake for one hour, or until the edges are golden brown.

For the glaze:
As the cake cools, bring the honey, lemon, and lavender to a boil in a saucepan over medium heat. Once at a rolling boil, reduce the heat and let simmer for five minutes. Pour the syrup over the pound cake and let absorb for at least ten minutes before serving. Garnish with leftover lavender and enjoy!

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