Lemon Vanilla Bean Pound Cake with Lavender Glaze
Prep time
Cook time
Total time
Serves: 12 servings
For the cake:
  • 1 cup butter, at room temperature
  • 3 vanilla beans
  • 1¼ cups superfine sugar
  • 1½ tablespoons lemon zest
  • 5 large eggs, at room temperature
  • 1¾ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup sour cream
  • 2 tablespoons heavy cream
  • 2 tablespoons lemon juice
For the glaze:
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1½ teaspoons culinary lavender
  • 1 cup powdered sugar
  1. Start by getting things prepped. Crack your eggs into a small bowl and set aside on the counter while you prep everything else.
  2. In a large bowl, cube the butter and set aside. Cut your vanilla beans in half lengthwise and scrape the beans out of the top, placing the beans in the bowl with the butter.
  3. In a medium sized bowl, place the sugar and lemon zest. Using your fingertips, work the lemon zest into the sugar and set aside. In another medium bowl sift together flour, baking soda and salt. In a final small bowl, mix together the sour cream, heavy cream and lemon juice and set aside. Now everything is prepped and will be ready to go when you mix the batter.
  4. Preheat your oven to 325 degrees. Grease and flour a 9"x5" loaf pan and set aside.
  5. To mix the batter, start by beating the butter and vanilla beans on medium until smooth. Add sugar and lemon zest mix and beat for 3-4 minutes until pale in color and fluffy.
  6. Add the eggs one at a time, mixing after each egg until fully incorporated.
  7. Finish the batter by alternating between adding the flour mix and the sour cream mix. Beat until fully mixed without lumps. Pour batter into your prepared loaf pan. Bake for 70-80 minutes, turning the pan halfway through the cooking process. When a knife comes out clean when inserted in the center, the cake is done.
  8. Remove cake from the oven and allow to cool for ten minutes before turning out onto a cooling rack.
  9. While the cake cools prepare the glaze. In a small bowl, heat the lemon juice in the microwave for 45-60 seconds. Remove from the microwave and add the lemon zest and lavender. Allow the mixture to steep for at least 10 minutes. Strain the lavender and zest from the juice, saving the juice. Add the powdered sugar to the juice, whisking until smooth with no lumps. If the glaze is too thick, squeeze a tiny bit of extra lemon juice into the mixture and whisk until smooth. Pour glaze over cake and serve immediately.
Recipe by MealHack at https://mealhack.com/lemon-vanilla-bean-pound-cake-lavender-glaze