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lemon pound cake with lemon lavender glaze overhead

lemon creme fraiche pound cake with lemon lavender glaze



For the cake

  • 10 tablespoons unsalted butter, room temperature
  • 1 cup | 7 ounces granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 1/2 cups | 7.5 ounces flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup creme fraiche, room temperature

For the glaze

  • 3/4 cups powdered sugar
  • 1/2 tablespoon lemon juice
  • 11 1/2 tablespoons milk
  • scant 1/8 teaspoon lavender extract
  • culinary lavender for decoration, optional


  1. Spray and line a loaf pan with a parchment sling. Set aside. Preheat oven to 325 degrees.
  2. In a medium bowl combine flour, salt, baking powder, and baking soda.
  3. In the bowl of a stand mixer fitted with a paddle, cream butter for 1 minute. Add sugar and continue beating for another two minutes until light and fluffy. Scrape sides of bowl to ensure it’s thoroughly combined.
  4. Add eggs, one at a time, scraping bowl between additions. Add vanilla, zest, and juice. Mix for one minute.
  5. Alternate adding flour and creme fraiche, beginning and ending with flour. Do not overmix.
  6. Pour into prepared pan, smoothing the top with a spatula. Bake for 55-65 minutes, until top is lightly browned and toothpick inserted near center comes out clean.
  7. Let cool for 5-10 minutes in pan, then remove loaf by lifting parchment sling and cooling completely on a wire rack.

For the glaze:

  1. Whisk all ingredients and pour over cooled cake.


Unglazed cake can be wrapped in plastic wrap and then in foil and refrigerated for up to 3 days, or frozen up to a month. To serve, bring to room temperature and then glaze.

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