Lavender Pound Cake with Lemon Glaze


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla paste or vanilla extract
  • 10 drops Lemon Vitality Essential Oil (plus 10 drops for glaze)
  • 6 drops Lavender Vitality Essential Oil (plus 1 drop for glaze)
  • 1/4 cup edible lavender flowers (plus 2 tablespoons separated for topping)
  • 2 cups powdered sugar
  • 1/4 cup heavy whipping cream


  • Heat oven to 325 degrees.  Prepare baking pans.  We used this adorable mini fluted tube pan.
  • In a large mixing bowl, beat the butter and sugar until light and fluffy.
  • Add the eggs into the butter mixture one at a time making sure to thoroughly mix in each one before adding the next one.
  • In a small bowl, combine the flour, baking soda, and salt.
  • Now alternate adding the dry mixture and buttermilk into the butter mixture a little at a time.
  • Stir in vanilla, 10 drops Lemon Vitality Essential Oil, 6 drops of Lavender Vitality Essential Oil, and 1/4 cup lavender flowers.
  • Pour batter into cake molds and bake at 325 for 33 – 36 minutes.  The cake is done when a toothpick inserted into the center comes out .Allow the cake to cool in the pan on a cooling rack for 10 minutes before removing it from the pan.  Allow to cool completely before glazing.
  • To create the glaze, stir together the powdered sugar, heavy cream, 10 drops of Lemon Vitality Essential Oil and 1 drop of Lavender Vitality Essential Oil. Stir thoroughly.  Drizzle over the cooled cakes and sprinkle lightly with extra lavender flowers.

This recipe makes 8 – 10 of the mini fluted bundt cakes.


5 thoughts on “Lavender Pound Cake with Lemon Glaze

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