Lemon Lavender Pound Cake with Fresh Thyme
A fragrant, tender pound cake with bright lemon, delicate lavender, and fresh thyme. Perfect for a tea-time treat or dessert, this garden-inspired cake has been tested and refined for the best texture and flavor.
Equipment
- 1 9×5-inch loaf pan
- 1 Parchment paper (optional, but recommended)
- 1 Parchment paper loaf pan liner (optional but helpful)
- 1 Mixing bowls
- 1 Stand mixer or hand mixer
- 1 Whisk
- 1 Spatula
- 1 Microplane or channel-style lemon zester
- 1 Small bowl for sugar infusion
- 1 Measuring cups and spoons
- 1 Wire cooling rack
- 1 Toothpick (for poking holes in the cake before glazing to let the glaze seep in)
- 1 Handheld citrus squeezer (optional but helpful)
Ingredients
Cake
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 ¼ cups granulated sugar
- 2 teaspoon finely chopped fresh lemon thyme
- 1 teaspoon dried culinary lavender buds, lightly crushed
- 4 teaspoon finely grated lemon zest (from about 2 lemons)
- 3 lg eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sour cream, plus 1 tablespoon extra for moisture
Glaze
- 1 cup confectioner’s sugar, sifted
- 2 tablespoon fresh lemon juice
- 1 tablespoon milk or cream (for a white, opaque finish)
Instructions
- Prep the oven and pan: Preheat oven to 325°F. Grease a 9×5-inch loaf pan generously and lightly dust with flour if not using parchment. Lining with parchment is ideal for easy removal.
- Infuse the sugar: In a small bowl, combine the sugar, lemon zest, finely chopped thyme, and crushed lavender. Using your fingers, rub the mixture for about a minute until it feels slightly damp and fragrant, releasing the natural oils and fully infusing the flavors.
- Cream butter and sugar: In a stand mixer, beat the butter with the infused sugar until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet and dry: Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry mixture. Mix gently on low speed until just combined - do not overmix.
- Pour batter and smooth: Pour the batter into the prepared pan and smooth the top.
- Bake the cake: Place the pan on the lower-middle oven rack. Bake for 65–75 minutes, or until a skewer inserted in the center comes out with just a few moist crumbs.
- Cool in pan: Allow the cake to cool in the pan for 15 minutes. Then lift it out using the parchment liner (or carefully loosen with a knife if not using parchment) and remove the parchment liner. Place the loaf on a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the confectioner’s sugar, lemon juice, and milk or cream until smooth and pourable.
- Glaze the cake: Using a toothpick, poke a few holes in the top of the cooled loaf to allow the glaze to seep in. Slowly pour or brush the glaze over the top, letting it drip down the sides. Allow the glaze to set for 20–30 minutes.
- Slice and serve: Once the glaze has set, slice carefully and enjoy.
Notes
- Using parchment paper is highly recommended because the cake can be sticky.
- Tent with foil if the top begins to brown before the center is done.
- Properly crushing the lavender and finely chopping thyme ensures even flavor.
- Channel-style lemon zester creates beautiful curls that soften in the cake; a microplane will work too but produces a more uniform flavor.
- Experiment with other herbs or floral notes, like mint or rosemary, for a unique twist.
- For extra moisture, you can add an additional tablespoon of sour cream to the batter.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 39gProtein: 4gFat: 11.5gSaturated Fat: 6.5gCholesterol: 68mgSodium: 170mgFiber: 1gSugar: 27g
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