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Lemon Lavender Pound Cake with Blackberry Glaze

Lemons, lavender and blackberries! The perfect combination for a spring dessert.

Lemon Lavender Pound Cake with Blackberry Glaze

Ingredients Needed:

  • Flour + Baking powder + Baking soda + Salt
  • Sugar
  • Eggs
  • Butter
  • Lemon juice
  • Plain Greek yogurt
  • Lavender extract
  • Dried culinary lavender
  • Blackberries
  • Water
  • Powdered sugar

No Plain Greek Yogurt on Hand? Use sour cream as a replacement.

Can I Use Frozen Blackberries? Yes. Fresh or frozen blackberries will work with this frosting. If you use frozen berries, you can omit the extra water when pureeing them.

Lemon Lavender Pound Cake with Blackberry Glaze on a plate

Recipe Notes:

  • Be sure to use culinary lavender. You can also use lavender for candles, soaps, etc. So, be sure it is the stuff that is safe to eat.
  • Don’t go overboard with the dried lavender. A small amount will give you plenty of flavor. Also, chop it don’t want large pieces of lavender in your cake.
  • Don’t over mix your batter. Simply mix it until there are no dry spots left in the batter. Over mixing may give you a dense cake.
Lemon Lavender Pound Cake with Blackberry Glaze Pin
Yield: Serves: 6-8

Lemon Lavender Pound Cake with Blackberry Glaze

Lemon Lavender Pound Cake with Blackberry Glaze from Table for Seven

Lemons, lavender and blackberries! The perfect combo for spring.

Prep Time 35 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours 15 minutes



  • 1 1/2 cups flour
  • 1/2 cup (1 stick) butter, softened
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup plain Greek yogurt
  • 2 TBSP lemon juice
  • 1 tsp lavender extract
  • 1 tsp dried lavender


  • 3/4 cup fresh blackberries
  • 2 TBSP sugar
  • 1 TBSP water
  • 1 tsp lemon juice
  • 2 cups powdered sugar



  1. Preheat oven to 325 degrees. Grease a 9 inch loaf pan.
  2. In a bowl. whisk together flour, salt, baking soda and baking powder. Set aside.
  3. In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, one a a time, mixing well after each egg. Add in lemon juice and lavender extract.
  4. Gradually add in flour mixture and Greek yogurt, alternately between the two until mixed. Fold in dried lavender.
  5. Pour into prepared pan and bake for 40-50 minutes or until knife inserted comes out clean. Let cake cool completely before adding glaze.


  1. In a bowl, lightly toss blackberries, sugar and lemon juice together. Let mixture sit for 20 minutes.
  2. Then, in a blender or food processor, blend blackberry/sugar mixture with 1 TBSP water until pureed.
  3. Drain blackberry puree through a mesh sleeve to remove seeds.
  4. In a mixing bowl, beat blackberry puree with powdered sugar until fully mixed.
  5. Spread on cooled cake


  • Cake adapted from Bake Your Day

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 347Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 71mgSodium: 237mgCarbohydrates: 76gFiber: 1gSugar: 57gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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