Lavender Pound Cake with Strawberry Glaze Recipe
If you’re on the hunt for a cake that feels like a fragrant hug on a plate, look no further than this delightful Lavender Pound Cake with Strawberry Glaze. Imagine a tender, buttery pound cake infused subtly with floral lavender that pairs perfectly with a luscious, naturally sweet strawberry glaze drizzled over the top. It’s the kind of dessert that feels elegant enough for special occasions yet cozy enough for an afternoon treat with a cup of tea. Every bite brings together the warm comfort of classic pound cake and a pop of fresh, fruity brightness, making this recipe a true showstopper that’s surprisingly simple to whip up.

Ingredients You’ll Need
This Lavender Pound Cake with Strawberry Glaze relies on a selection of straightforward, pantry-friendly ingredients that each play a crucial role. From the rich butter that ensures moistness and crumb to the delicate lavender paste that introduces its signature floral note, every single component works in harmony to create this memorable dessert.
- Flour (1½ cups): Provides the sturdy structure for the cake’s tender crumb.
- Baking powder (⅛ teaspoon): Gives just a touch of lift to keep the pound cake light.
- Salt (pinch): Balances sweetness and enhances all the flavors.
- Unsalted butter (½ cup, room temperature): Adds richness and moisture to keep the cake unbelievably soft.
- Sugar (1¼ cups): Sweetens the batter and helps create a golden crust.
- Eggs (3): Bind everything together and contribute to the cake’s lovely texture.
- Lavender paste (½ teaspoon): The star ingredient, bringing that beautiful herbal floral essence.
- Kefir or buttermilk (½ cup): Adds tang and moistness, making the cake tender and flavorful.
- Powdered sugar (2 cups): The base for the glaze, it’s finely textured and dissolves perfectly.
- Freeze-dried strawberries (½ cup): Packed with concentrated berry flavor, perfect for that intense glaze taste.
- Whole milk (6 tablespoons): Balances the glaze’s thickness for perfect drizzling.
- Vanilla bean paste (½ teaspoon): Adds depth and warmth to the strawberry glaze.
- Optional garnishes – lavender and fresh strawberries: For a pretty, inviting finish.
How to Make Lavender Pound Cake with Strawberry Glaze
Step 1: Prepare Your Pan and Dry Ingredients
First things first, preheat your oven to 325°F and grease an 8.5″x4.5″ loaf pan. Lining the pan with parchment paper is a fantastic tip because it helps the cake release effortlessly once baked. In a small bowl, whisk together the flour, baking powder, and salt. Setting these dry ingredients aside will make it easier to incorporate them smoothly later on.
Step 2: Cream Butter and Sugar
Using a stand mixer or a hand mixer, beat the room temperature butter and sugar until the mixture becomes light and fluffy. This can take at least three minutes and is essential because it introduces air that will help your pound cake rise beautifully while keeping it moist and tender.
Step 3: Add Eggs and Lavender Paste
Next, add the eggs one by one, mixing well after each addition and scraping down the bowl’s sides to ensure everything combines evenly. Then, stir in the lavender paste, letting its lovely scent infuse into the batter. The lavender flavor will be subtle but integral to this cake’s charm.
Step 4: Incorporate Dry Ingredients and Kefir
Now, alternate adding half of the dry ingredients and half of the kefir to the batter, starting and ending with the dry mix. Mixing only until just combined is the secret here — overmixing can lead to a dense cake, but a gentle touch guarantees a soft crumb bursting with flavor.
Step 5: Bake the Cake
Pour your batter into the prepared loaf pan and smooth the surface with a spatula. Bake in your preheated oven for about 75 minutes or until a toothpick inserted into the center comes out clean, perhaps with a few moist crumbs attached. Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely. Patience here is key to avoid a glaze meltdown!
Step 6: Make the Strawberry Vanilla Bean Glaze
While the cake cools, combine powdered sugar and freeze-dried strawberries in a food processor until the strawberries are finely ground. This step intensifies the strawberry flavor in the glaze. Transfer the mixture to a bowl, then add milk and vanilla bean paste. Adjust the consistency by adding more powdered sugar if it’s too thin, or more milk if it’s too thick. Pour this gorgeous glaze over the fully cooled cake, letting it set before slicing.
How to Serve Lavender Pound Cake with Strawberry Glaze

Garnishes
A sprinkle of dried or fresh lavender buds along with some halved fresh strawberries elevates the cake’s appearance and complements the floral and fruity notes beautifully. Not only does it look inviting, but it also adds a textured bite and an extra aroma boost.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a small scoop of vanilla bean ice cream for a decadent touch. A hot cup of herbal tea, like chamomile or lemon verbena, also makes a serene companion, balancing the sweetness perfectly.
Creative Ways to Present
Try serving slices of Lavender Pound Cake with Strawberry Glaze on vintage porcelain plates for a charming tea-party vibe. For a modern twist, stack smaller slices with layers of whipped mascarpone and fresh strawberries to create elegant mini trifle cups. The versatility means you can dress it up or down depending on your occasion!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lavender Pound Cake with Strawberry Glaze in an airtight container at room temperature for up to three days. If you refrigerate it, bring it back to room temperature before serving to enjoy its full buttery silkiness.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to two months. When you’re ready to indulge again, thaw overnight in the fridge and then let it come to room temperature before glazing, or glaze after thawing for freshness.
Reheating
If your slice feels a bit firm after storage, gently warm it in the microwave for 10 to 15 seconds to bring back that fresh-baked softness, but be careful not to melt the strawberry glaze if it’s already applied.
FAQs
Can I use dried lavender instead of lavender paste?
You can, but lavender paste provides a more consistent and subtle flavor throughout the cake. If using dried lavender, grind it finely and use sparingly to avoid a bitter taste.
What can I substitute if I don’t have kefir or buttermilk?
Milk mixed with a tablespoon of lemon juice or white vinegar and left to sit for 5-10 minutes works as a great substitute, providing that necessary tang and acidity.
Can I use fresh strawberries instead of freeze-dried for the glaze?
Freeze-dried strawberries are preferred for the glaze because they provide concentrated flavor without adding excess moisture, which can affect glaze consistency. If only fresh strawberries are available, puree them and strain the liquid to avoid thinning the glaze.
Is this cake suitable for gluten-free diets?
The recipe calls for regular flour, but you can try substituting a gluten-free all-purpose blend that includes xanthan gum. Results may vary, so it’s best to test a smaller batch first.
How do I know when the Lavender Pound Cake with Strawberry Glaze is perfectly baked?
A toothpick inserted into the center should come out clean or with just a few moist crumbs. The cake’s edges will be golden and slightly pulling away from the pan, signaling it’s ready.
Final Thoughts
Making this Lavender Pound Cake with Strawberry Glaze is like inviting a little slice of sunshine and floral charm into your kitchen. Its balance of subtle lavender with fresh strawberry sweetness creates a dessert that’s both nostalgic and refreshingly new. I hope you give this recipe a try and enjoy every fragrant, buttery bite as much as I do.
PrintLavender Pound Cake with Strawberry Glaze Recipe
A delicate and flavorful Lavender Pound Cake complemented by a sweet and tangy Strawberry Vanilla Bean Glaze, perfect for an elegant dessert or afternoon tea treat. This moist cake balances the floral notes of lavender with the fresh taste of strawberries in a smooth glaze.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Lavender Pound Cake:
- 1½ cups all-purpose flour
- ⅛ teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, at room temperature
- 1¼ cups granulated sugar
- 3 large eggs
- ½ teaspoon lavender paste
- ½ cup kefir (or buttermilk), preferably 1%
Strawberry Vanilla Bean Glaze:
- 2 cups powdered sugar
- ½ cup freeze-dried strawberries
- 6 tablespoons whole milk
- ½ teaspoon vanilla bean paste
Garnish (optional):
- Dried or fresh lavender
- Fresh strawberries
Instructions
- Prepare pan and oven: Preheat your oven to 325°F (163°C). Grease an 8.5″x4.5″ loaf pan thoroughly and line it with parchment paper to ensure the cake releases easily after baking. Set aside.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until evenly combined. Set this dry mixture aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed for at least 3 minutes until the mixture is light, fluffy, and pale in color.
- Add eggs and lavender: Add the eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Stir in the lavender paste until fully incorporated, infusing the batter with delicate floral flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the kefir (or buttermilk) to the batter, starting and ending with the dry ingredients. Mix gently and briefly after each addition just until no dry streaks remain to avoid overmixing.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake in the preheated oven for about 75 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: Place the powdered sugar and freeze-dried strawberries into a food processor bowl and process until the mixture becomes as fine as possible, resembling a coarse powder.
- Make glaze mixture: Transfer the strawberry-powdered sugar mixture to a medium bowl. Stir in the whole milk and vanilla bean paste, adjusting the consistency by adding more powdered sugar if too thin or more milk if too thick, until a pourable glaze forms.
- Glaze the cake: Once the cake has cooled completely, pour the strawberry vanilla bean glaze evenly over the top of the cake, allowing it to drip naturally down the sides.
- Garnish and serve: Optionally, decorate the glazed cake with fresh or dried lavender sprigs and fresh strawberries for a beautiful presentation. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your elegant lavender pound cake!
Notes
- The lavender paste provides aromatic floral flavor; if unavailable, use finely ground culinary lavender but use sparingly to avoid bitterness.
- Use an 8.5″x4.5″ loaf pan for optimal cake thickness and baking time. Line with parchment for easy removal.
- Kefir or buttermilk adds tang and moisture to the cake; 1% kefir is recommended for balance.
- The freeze-dried strawberries in the glaze give concentrated strawberry flavor without adding extra moisture.
- Vanilla bean paste offers a richer vanilla flavor than extract; can substitute with pure vanilla extract if needed.
- Allow the glaze to set fully before slicing to prevent it from sliding off.
Nutrition
- Serving Size: 1 slice (assuming 10 slices per loaf)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: Lavender pound cake, strawberry glaze, floral cake, dessert, pound cake recipe, strawberry vanilla glaze