Lemon Lavender Greek Yogurt Pound Cake

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The delicious flavor combinations of lavender and lemon pair well together in this moist and easy pound cake. A lovely afternoon pick me up with a cup of Earl Grey makes a delightful respite from a busy day.


1 1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon Kosher Flake Sea Salt
1/2 cup butter, softened
1 cup sugar
3 eggs
3/4 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Madagascar Vanilla Extract
1 teaspoon lemon zest
1 tablespoon French Lavender Flowers, plus extra for garnish

For the glaze:
1/2 cup powdered sugar (more or less, depending on desired consistency)
2 tablespoons milk
1/2 teaspoon Madagascar Vanilla Extract


Preheat oven to 325°F. Grease one 9x5 loaf pan and line with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, mixing each until fully incorporated. Slowly add about 1/3 of the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix until just incorporated. Add the lemon juice, vanilla extract, and lemon zest and beat on low until just blended. Gently stir in the lavender.

Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack. Allow to cool completely before adding glaze.

For the glaze: Combine the powdered sugar, milk, and vanilla extract and stir until well combined. Adjust the powdered sugar/milk ratio to reach desired consistency. Drizzle over cake once completely cooled, and garnish with lavender flowers and thinly sliced lemons if you like.

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