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Active Time
20 minutes
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Total Time
2 hours 45 minutes
We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.
Ingredients
6–8 servings
For cake:
For blueberries in syrup:
Special Equipment
Make cake:
Step 1
Put oven rack in middle position and preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
Step 2
Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
Step 3
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Prepare blueberries in syrup:
Step 4
Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in lavender, then steep 30 minutes for dried lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve into a bowl, discarding lavender. Stir in lemon juice and blueberries.
Step 5
Spoon berries and syrup over slices of cake just before serving.
Cake can be made 1 day ahead and cooled completely, then wrapped tightly in plastic wrap or kept in an airtight container at room temperature.
Lavender syrup (without berries) can be made 2 hours ahead and kept, covered, at room temperature. Add berries just before serving.
Leave a Review
Reviews (70)
Back to TopWhy am I constantly being cut off from recipe instructions on this sight and repeatedly told to "sign in" while perusing a single recipe??? Very annoying!
Anonymous
Carle Place NY
3/12/2022
Incredible pound cake, and so easy to make. I'd never even thought about making pound cake, because it's normally so ... meh, but this is a whole other animal. This is my new go-to dessert with all sorts of fresh fruits.
ngalbraith
Cape Cod, MA
5/27/2020
Absolutely outstanding pound cake recipe! Unfortunately, I couldn't find lavender to add to the finished product, but the cake held its own even without the addition. Definitely will go into my summer repertoire.
SusieQ0987
Philadelphia, PA
7/22/2018
This had to be the most scrumptious and flavorful (not overwhelming) pound cake I've ever had. Made it for friends and they requested the recipe immediately! I added madagascar vanilla beans to the pound cake and placed fresh rose in with the lavender syrup mix.
mwbookkeeper
Chicago,IL
9/20/2015
Highlight recipe, copy and paste to pages and print from there. no adds. The adds on this site cause me to go else where for recipes. Food52 is a good alternative to epicurious.
goldendogs
new canaan, ct
6/28/2015
IT IS VERY ANNOYING that when i go to print the recipe, the advertising also has to be printed.
cpmty8
spain
11/24/2014
Delicious albeit sweet. I'll cut back on the sugar next time, probably 3/4 cup. I used this for Trifle, (brandy, blackberry jelly, strawberries, & custard, & shortbread cookies) & it was perfect - everyone wanted tastes of the cake plain, too. Not too dense, easy to pull together. Definitely a Keeper. Really 3.5 forks.
xinma6
NW California
12/31/2013
Great pound cake, perfect with berries.
Laursey562
Long Beach, CA
8/21/2013
I've made this several times this summer and my family keeps asking for more. It's got the perfect combination of sweetness and tart and pairs well with strawberries or other berries. I skipped the Lavender Syrup and just mascerated the berries first with a little sugar.
Laursey562
Long Beach, CA
8/21/2013
Oh.. i love this cake...it comes out really well... its very easy and simple recipe.
preeti84mathur
7/29/2013
More than 3 forks but not quite 4. Excellent pound cake with good lemon flavor. We tented it the last 20 minutes to keep the top from getting too brown as others noted. The syrup was strongly scented with lavender but had just the right taste.
TallyCouple
7/24/2013
I made the cake using the recipe as is and the cake is amazing. Like some others I find the crust a bit dark and heavy but it tastes great. I'm just going to use a strawberry topping instead of making the syrup, and the juices will soften and heavy spots. The rest of the texture, crumb, aroma and taste are just fantastic - definitely a keeper!
mikeinmountain
Mountain, Ontario
7/14/2013
Just made the pound cake as is... Was denser than I would of liked, the bottom and sides got fairly dark golden, before the cake was done baking. Served with strawberries combined with sugar that sat for a day or two to release their liquid, perfect for the pound cake. Next time I would do half a teaspoon of vanilla (overpowered) and another teaspoon of lemon zest (the slightest bit detected).
Steffanie47
Chicago
3/24/2013
哦我的上帝!这是最神奇的磅蛋糕给我ave ever tasted! This recipe works out so well! Im really happy that I tried it. It was really moist and soft. It felt like biting into a soft pillowy cloud. It was slightly crusty on the outside but lovely and light on the inside. I will definitely make this cake again. I and my mom, made it together, today. It was a great bonding moment :-) (touchwood) (Thanks Epicurious!) I tried this recipe without the Blueberry and Lavender Syrup, and increased the sugar by another half a cup (total 2 cups) to compensate the sweetness that the syrup was going to provide. I highly recommend this cake to everyone. It tasted great when warm and even better when completely cooled. For this recipes cake batter I used an 8x3x2 inch and a smaller 5x3x3 inch loaf tin. I filled the tins ¾ way. Please do make this cake! Everything about this cake is amazing! This recipe is going to my personal collection of recipe book.
im_priyanka
11/23/2012
This is perfect pound cake recipe. Wonderful velvety texture, great flavor, and very moist. I served it with sliced local strawberries and sweetened ricotta whipped with a little heavy cream.
Anonymous
Madison wi
7/7/2012
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