Lemon Lavender Pound Cake

This recipe makes one large bundt cake or two loaf cakes. This cake freezes nicely too. Just wrap the cake you want to freeze in plastic wrap, then in tin foil, and place in a freezer bag. Let it thaw at room temperature when you’re ready to eat it.

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00


1 pound (4 sticks) unsalted butter at room temperature

3 cups sugar

6 eggs at room temperature

4 cups all-purpose flour

1 cup whole milk

1 tablespoon vanilla extract

8 drops lemon essential oil

2 drops lavender essential oil

2 tsp baking powder

1/2 tsp kosher salt

Lemon Glaze

2 cups powdered sugar

3 1/2 tbsp. lemon juice


1Spray a bundt pan or 2 loaf cake pans with cooking spray.

2Preheat the oven to 350.

3Put your milk, vanilla, lemon oil, and lavender oil in a bowl – mix and set aside.

4Cream the butter and sugar together in a stand up mixer with the paddle attachment until it’s super soft and creamy.

5Turn the mixer to a “medium” speed and add the eggs one at a time. Be sure to scrape down the bowl as you go.

6Turn the mixer down to the lowest speed and slowly add 2 cups of flour, the baking powder and salt. Once incorporated, slowly add your wet ingredients. Scrape down the sides.

7Add your final two cups of flour and mix until combined. The batter will be thick.

8Pour/scoop your batter into the pans. If you’re using more than one pan, make sure the batter comes up to the halfway point.

9Bake for about 1 hour for the bundt pan, and about 45 minutes for the loaf pans. I would start checking the bundt cake at 50 minutes and the loaf pans at 40 minutes. You’ll want to cook it until the cake starts pulling away from the pan and a testing stick comes out clean.

10Let the cake cool in the pan for 20 minutes and then invert on a rack. Cool to room temperature and enjoy!

Additional Notes

Purchase the essential oils used in this recipe:

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