Buttermilk Lemon Pound Cake with Lavender Glaze and Almond Slices

Introduction

A delightful Buttermilk Lemon Pound Cake with a unique twist, this recipe combines the tang of buttermilk and lemon with a fragrant lavender glaze. Topped with crunchy almond slices, this cake is an aromatic, moist, and flavorful treat that will impress at any gathering. With a soft crumb and a hint of floral notes from lavender, it’s perfect for afternoon tea, brunch, or dessert.

Ingredients:

For the Pound Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

For the Lavender Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk or heavy cream
  • 1/2 tsp dried lavender flowers, finely ground
  • 1 tsp fresh lemon juice

For Topping:

  • 1/4 cup almond slices, toasted
  • Fresh lemon zest
  • Fresh lavender sprigs for garnish (optional)

Preparation:

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, mixing well after each addition. Add the lemon juice, lemon zest, and vanilla extract, mixing until combined.
  5. Gradually alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture. Beat each addition until just combined, careful not to overmix.

Step 2: Bake the Cake

  1. Pour the batter into the prepared loaf or bundt pan, spreading it evenly with a spatula.
  2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil during the last 10-15 minutes of baking.
  3. Remove from the oven and let the cake cool in the pan for 15 minutes. Then, transfer the cake to a wire rack to cool completely.

Step 3: Prepare the Lavender Glaze

  1. In a small mixing bowl, whisk together powdered sugar, milk or cream, ground lavender flowers, and lemon juice until smooth. If the glaze is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
  2. Pour the lavender glaze over the cooled cake, letting it drip down the sides for a rustic look.

Step 4: Add the Toppings

  1. While the glaze is still slightly wet, sprinkle toasted almond slices over the cake.
  2. Garnish with a touch of fresh lemon zest and optional fresh lavender sprigs for added aroma and beauty.

Step 5: Serve and Enjoy

  1. Slice and serve the cake, enjoying the combination of lemony, floral, and nutty flavors.

Cooking Notes:

  • To bring out the most from the lavender, make sure it’s finely ground to avoid any large pieces in the glaze.
  • If fresh lavender isn’t available, you can use culinary-grade dried lavender flowers or omit them if desired.

Serving Suggestions:

  • Serve this cake with a cup of hot tea or a light iced lavender lemonade for an ideal pairing.
  • This cake is also delicious with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Tips:

  • Be cautious with the lavender. Start with a small amount, as too much can overpower the other flavors.
  • Toasting the almond slices enhances their flavor and adds extra crunch.
  • For a more intense lemon flavor, you can add an extra tablespoon of lemon zest to the batter.

Prep Time: 20 minutes
Cooking Time: 55-65 minutes
Total Time: 1 hour 20 minutes

Nutritional Information (per serving):
Note: Based on 12 servings.

  • Calories: 320 kcal
  • Protein: 4g
  • Carbohydrates: 45g
  • Fat: 14g
  • Sodium: 180mg
  • Fiber: 1g
  • Sugars: 28g

Conclusion

The Buttermilk Lemon Pound Cake with Lavender Glaze and Almond Slices is a show-stopping dessert that balances tangy lemon, floral lavender, and nutty almond flavors. Perfectly moist, with a delicate crumb and an irresistible glaze, this cake brings elegance and simplicity to any occasion. Serve it with tea or coffee and watch your guests savor every bite.

Print
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Buttermilk Lemon Pound Cake with Lavender Glaze and Almond Slices


  • Author: Imili Johnson
  • Total Time: 1 hour 20 minutes

Ingredients

Scale

For the Pound Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

For the Lavender Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk or heavy cream
  • 1/2 tsp dried lavender flowers, finely ground
  • 1 tsp fresh lemon juice

For Topping:

  • 1/4 cup almond slices, toasted
  • Fresh lemon zest
  • Fresh lavender sprigs for garnish (optional)

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, mixing well after each addition. Add the lemon juice, lemon zest, and vanilla extract, mixing until combined.
  5. Gradually alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture. Beat each addition until just combined, careful not to overmix.

Step 2: Bake the Cake

  1. Pour the batter into the prepared loaf or bundt pan, spreading it evenly with a spatula.
  2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil during the last 10-15 minutes of baking.
  3. Remove from the oven and let the cake cool in the pan for 15 minutes. Then, transfer the cake to a wire rack to cool completely.

Step 3: Prepare the Lavender Glaze

  1. In a small mixing bowl, whisk together powdered sugar, milk or cream, ground lavender flowers, and lemon juice until smooth. If the glaze is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
  2. Pour the lavender glaze over the cooled cake, letting it drip down the sides for a rustic look.

Step 4: Add the Toppings

  1. While the glaze is still slightly wet, sprinkle toasted almond slices over the cake.
  2. Garnish with a touch of fresh lemon zest and optional fresh lavender sprigs for added aroma and beauty.

Step 5: Serve and Enjoy

  1. Slice and serve the cake, enjoying the combination of lemony, floral, and nutty flavors.
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes

Nutrition

  • Calories: 320
  • Sodium: 180mg
  • Protein: 4g

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