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lavender Sour Cream pound cake

a slice from a loaf of Lavender Sour cream Pound Cake sits on a cutting board, with sprigs of lavender.
  • Prep: 15 minutes
  • Cook: 60-70 minutes
  • Serves: 10 - 12 slices
  • Yield: 1 9x5 Loaf Pan

Use culinary-grade lavender sourced from local Idaho lavender farms for the best flavor and aroma. Opting for full-fat sour cream ensures a moist and tender crumb. If you prefer a sweeter cake, increase the amount of granulated sugar in the batter or the glaze to suit your taste.

Categorized: Desserts


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons dried culinary lavender buds
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Lavender Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • 1 teaspoon dried culinary lavender buds, finely ground


  • Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.

  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and dried lavender buds. Set aside.

  • In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

  • Beat in the eggs one at a time, mixing well after each addition.Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.

  • Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

  • Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  • Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. If desired, prepare the lavender glaze by whisking together powdered sugar, lemon juice, and finely ground dried lavender buds. Drizzle over the cooled cake.