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Lemon Lavender Greek Yogurt Pound Cake
Wednesday, September 5, 2012

Lemon-lavender Greek Yogurt Pound Cake

Lemon Lavender Greek Yogurt Pound Cake

You guys, thanks to Heidi and her amazing August Food Calendar, I am not out of the blue for today’s food holiday!  It’s National Lemon Day and I just so happen to have a Greek yogurt pound cake on the menu that just so happens to be filled with lemon and lavender.  I think this might be the first time this has even happened for me!

You might remember Audra from our Milk Bar Mondays series.  Well, she’s now a Mrs.  And I am so, so happy for her.  I adore Audra’s baking style.  She has an impressive collection of amazing cupcake and cookie recipes and I have adored her ice cream recipes this summer.

Her recipes are pretty diverse so I wanted to share something that was unique and flavorful but delicate at the same time.  And if lavender doesn’t fit delicate, I’m not sure what does. I simply adore lavender.  It’s so fresh and inviting and adds a perfect touch to baked goods!

I have found myself baking with Greek yogurt a lot lately (and just eating it with a spoon) and I love the moist texture it adds to baked goods.  It adds a soft and fluffy texture to this bread and the lemon pairs perfectly with the lavender.  I’m so excited to share the recipe with you!

Lemon Lavender Greek Yogurt Pound Cake | Bake Your Day

Check out the recipe on Audra’s site, The Baker Chick, and make sure to congratulate Audra and her husband Andy!

Lemon Lavender Greek Yogurt Pound Cake | Bake Your Day

PrintPrint Recipe

Lemon Lavender Greek Yogurt Pound Cake

Yield: 2 mini loaves

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 60 minutes (includes cooling time)

A recipe for incredibly moist Greek yogurt pound cake with tart lemon and flowery lavender.


1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
3 eggs
3/4 cup (6 ounces, weight) 2% Greek Yogurt (I used Chobani)
1 Tbs. lemon juice
1 tsp. vanilla extract
1 tsp. lemon zest
1 Tbs. dried lavender

for the glaze:
1/4 cup powdered sugar (more or less, depending on desired consistency)
2 Tbs. milk
Dash of vanilla extract


Preheat oven to 325 degrees. Grease one 9x5 (or two 5.75x3 mini) loaf pan and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.

Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender.

Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

for the glaze:
Combine the powdered sugar, milk and vanilla extract and stir until well combined. Adjust the powdered sugar/milk ratio to reach desired consistency.

Here are some other favorite lemon recipes:

No-Bake Mini Lemon Cheesecakes

Lemon-Berry Granita

Spinach Lemon Orzo Soup

Lemon Bars


84 Responses to “Lemon-lavender Greek Yogurt Pound Cake”

  1. #
    Rachel Cooks — August 29, 2012 @ 6:46 am

    This is so gorgeous! Headed over there.

  2. #
    Jenny @ BAKE — August 29, 2012 @ 6:49 am

    gorgeous photos! I love lemon cake and I’ve been dying to try it with lavender. Your is so pretty

  3. #
    amy @ fearless homemaker — August 29, 2012 @ 7:22 am

    Oh yum, Cassie, this looks wonderful! Off to check out the full recipe. =)

  4. #
    Miriam — August 29, 2012 @ 8:11 am

    Oh my – lavender in food is something to die for, it gives that hypnotic hint to almost everything it’s added to. Looks wonderful (the combination of colors, everything!).

    Have a nice week! 🙂

  5. #
    Ashley - baker by nature — August 29, 2012 @ 8:16 am

    Cassie!!! This is gorgeous! I need to live closer to you so I can politely invite myself over for a little bit of everything you make!

  6. #
    Averie @ Averie Cooks — August 29, 2012 @ 8:19 am

    Cassie I’ve been wanting to try my hand at a pound cake recently – perfect timing and these look so good! GREAT glaze!

  7. #
    Katrina @ In Katrina's Kitchen — August 29, 2012 @ 8:22 am

    Love those little loaves 🙂 Lemon loafs are my fave!!

  8. #
    Jocelyn @BruCrew Life — August 29, 2012 @ 8:40 am

    That is one amazing looking pound cake!!! I have been using yogurt in foods lately too and loving the texture and flavor it adds!!! Yum to all the glaze you have on top:-)

  9. #
    Helene Dsouza I Masala Herb — August 29, 2012 @ 8:46 am

    I didnt know u guys r celebrating lemon day today. I have been cooking only lemon today (lemon chicken, Hollandaise sauce). Oh wow I have some lavender that I brought back from my mums garden and I am getting an oven in the next days! I want to make your cake!

  10. #
    Jan — August 29, 2012 @ 8:56 am

    These lemon lavender pound cakes look amazing. Could you please give us a link to the recipe (you seem to have linked to Baker Chicks blog, and not her recipe on her blog)? Thanks!

  11. #
    Laura (Tutti Dolci) — August 29, 2012 @ 9:42 am

    This is so beautiful, Cassie! Love!

  12. #
    Aggie — August 29, 2012 @ 9:42 am

    Lemon pound cake is a FAVORITE of mine! I’ve been thinking lots about baking with Greek yogurt lately…love this recipe! Looks beautiful too 🙂

  13. #
    Erin @ Texanerin Baking — August 29, 2012 @ 9:56 am

    This looks delightful. 🙂 I’ve never ever made pound cake. I think the one pound cake I’ve ever had was one of those frozen Sarah Lee cakes. I’m sure this is way better!

  14. #
    Tara @ Chip Chip Hooray — August 29, 2012 @ 10:05 am

    Aah such pretty photos! I love baking with Greek yogurt too. 🙂

  15. #
    sally @ sallys baking addiction — September 5, 2012 @ 5:16 am

    heading over to check it out now!! I am a sucker for pound cake AND I need an excuse to use up some of my greek yogurt. What a classy dessert, Cassie 🙂

  16. #
    Alyssa — September 5, 2012 @ 9:53 am

    Love your photos, Cassie! This is such a pretty cake!

  17. #
    Anna — September 5, 2012 @ 10:54 am

    That first photo is absolutely stunning! Beautiful cakes. I didn’t know about the holiday but had already planned on making lemon white chocolate cookies and lemon blueberry muffins today, thanks for making me feel organized 🙂

  18. #
    JulieD — September 5, 2012 @ 11:36 am

    Okay I have baked with yogurt but not Greek yogurt…this pound cake looks amazing!!!

  19. #
    Brenda @ a farmgirl's dabbles — September 5, 2012 @ 12:56 pm

    How lovely is this?! I have not baked with lavender…it is soooooo pretty!

  20. #
    Erin @ Dinners, Dishes and Desserts — September 5, 2012 @ 4:28 pm

    Oh um! What a great combination of flavors, but the pictures are just gorgeous!

  21. #
    Mercedes@Satisfy My Sweet Tooth — September 5, 2012 @ 8:28 pm

    Wow, the lavender with the lemon yellow is so beautiful! I love baking with Greek yogurt also!

  22. #
    Laurie {Simply Scratch} — September 5, 2012 @ 8:33 pm

    I once had a lemon and lavender creme brulee and it was TO DIE FOR! I’m seriously, serioulsy going to make this!

  23. #
    dervla @ The Curator — September 5, 2012 @ 10:15 pm

    New to your site, this looks gorgeous! Definitely going to try it out. Lavender and lemon are such amazing flavors when paired with each other.

  24. #
    katie — September 6, 2012 @ 6:23 am

    This looks fabulous!!! I’ve never baked with Greek Yogurt… maybe I’ll start with this recipe!

  25. #
    brighteyedbaker — September 6, 2012 @ 6:23 pm

    I love the look of that glaze dripping down the sides of the loaf! The flavors sound intriguing too!

  26. #
    what katie's baking — September 6, 2012 @ 7:15 pm

    this is so pretty!! and i’m sure it tastes just as delicious. i love the mixture of lavender and lemon.

  27. #
    Jen L @ Tartine and Apron Strings — September 7, 2012 @ 11:45 pm

    I have Greek yoghurt in the fridge right now!!! This is a perfect recipe for this weekend’s baking project!

  28. #
    Miss @ Miss in the Kitchen — September 8, 2012 @ 10:37 am

    My sister in law made lemon-lavender ice cream and I loved the flavors so I know this must taste out of this world.

  29. #
    Paula - bell'alimento — September 8, 2012 @ 11:30 am

    I am a sucker for pound cake. In fact I’m pounding my fists right now because I can’t have a slice ; ) xoxo

  30. #
    Audra@The-Baker-Chick — September 10, 2012 @ 9:48 am

    Thank you so much for this beautiful post Cassie!! xo

  31. #
    Leeanne — September 12, 2012 @ 2:52 pm

    Can you tell me how to make the glaze as well please? Thanks

    • Cassie replied: — September 12th, 2012 @ 2:58 pm

      Oh goodness, yes, I am so sorry I left that out! It’s 2 tablespoons of milk/cream, 1/2 cup powdered sugar, 2 tsp. lemon juice 1/2 tsp. vanilla. Mix all together and add more powdered sugar to make a thicker glaze. Hope you enjoy!

  32. #
    Sage — September 12, 2012 @ 5:19 pm

    Where can I buy lavender blossoms for cooking? I didn’t harvest mine this year 🙁

  33. #
    Cósima — September 14, 2012 @ 2:32 am

    Hi Cassie. A couple of months ago I started following your blog from Spain, and I’m still delighted with all the post you publish. I’m also a foddy blogger and today I’m posting my version of your Lemon Lavender Greek Yogurt Pound Cake. The recipe is like yours. The only difference I made was adding a few drops of lavender extract. As you can see, I mentioned your recipe in my blog, and I also inserted your link.
    My personal tester, my daughter, was delighted with your idea. Thank you very much.

  34. #
    Dede — September 18, 2012 @ 8:17 pm

    This looks heavenly. As soon as i can findbeither lavendar extract or dried i will be giving it a try. I want to see if i can duplicatebit but only GF style :).
    Just found your blog, looking foward to reading and trying more recipes.

  35. #
    Joi — September 19, 2012 @ 8:36 am

    The baking instructions are a little confusing. First it says to bake for 30-35 minutes. Then it says to bake for 1 hour and 25 minutes. Could you clarify? Thanks!

  36. #
    dixya @ food, pleasure, and health — January 4, 2013 @ 1:06 pm

    such a gorgeous cake and loved the flavor you chose for the cake 🙂 I wish I could cut a slice NOW!

  37. #
    Carly — October 26, 2013 @ 1:07 am

    Hello Cassie,

    I found this cake via Pinterest and may I just say:

    This is my new favourite cake! It took me a while to find food grade lavender, but with every penny.

    After tasting the batter though, I have to stop myself from eating it. I honestly do not know if it tastes better raw or baked >>;

    I have also got 2 other people mildly beyond smitten with it.

    Thank you SO, SO, SO much for this recipe <3

    • Cassie replied: — October 27th, 2013 @ 11:44 am

      So glad you like it!!

  38. #
    Christine — November 30, 2013 @ 3:05 pm

    Directions say to “gradually add sugar and cream until light…” Does this mean cream (the verb) the butter and sugar or are we to add cream (the noun) with the butter? I am thinking you to cream not add cream since there isn’t cream in the ingredients! Thanks!

  39. #
    Kassi Berry — October 4, 2014 @ 1:51 pm

    I am lucky to have a Lavender Farm near me. This pound cake is amazing with a hot cup of Lavender Coffee. Thank you.

  40. #
    Lauri E Hohman — May 1, 2015 @ 6:33 pm

    Great taste. I baked this for an hour and it still wasn’t done….but I found that out too late when it fell….darn! Maybe I will try baking it at at 350 next time.

  41. #
    Brooke — May 26, 2015 @ 9:34 am

    I made this for a dinner party on Saturday night and it was AMAZING!!!! for high altitude, add one more egg to batter and because there is never enough lemon for me, I used 3-4 tablespoons of lemon juice. BEST POUND CAKE EVER!

  42. #
    Beth — June 27, 2015 @ 10:57 pm

    This is one of the best dessert recipes I have ever tried. Absolutely delicious!

  43. #
    Shannon — January 21, 2016 @ 3:24 pm

    Where is the recipe for the topping?

    • Cassie replied: — February 1st, 2016 @ 10:18 am

      Hi Shannon,
      sorry for the delay. It’s a simple glaze of milk and powdered sugar. I added it to the recipe. Enjoy!

  44. #
    Mio — February 2, 2016 @ 4:41 pm

    Hi! Love the look of this and am very excited to make it for my boyfriend’s family – is it okay to use fresh lavender in the recipe or does it have to be dried?

    • Cassie replied: — February 3rd, 2016 @ 8:27 am

      You could use fresh, as long as you are comfortable eating it.

  45. #
    Tara B. — May 4, 2016 @ 1:30 pm

    I was hoping to make this in a round cake form (as I have a mold imprint of a floral one I wanted to use for an event). What would you recommend baking at and for how long with that type of baking dish versus the loaf?

    Thank you, this looks delicious!

    • Cassie replied: — May 4th, 2016 @ 1:40 pm

      I would use the same temperature. Start with 20-25 minutes and then check periodically. It will all depend on the thickness of the pan, and type of metal.

  46. #
    Kristina — December 22, 2016 @ 11:08 pm

    I also found it didn’t cook enough at 325. Next time I’ll turn up the temp 10-15 degrees to see what happens.

  47. #
    Barbara — July 13, 2017 @ 8:50 pm

    I made this and it came out fantastic! I was a little worried that the lavender would taste weird but it was excellent. I did have to cook it for over an hour, however. Maybe the mini-loaves cook in 30 minutes, but if you are making the full-size loaf, I recommend at least an hour in the oven.

    Also, I used lemon juice in the glaze instead of milk. It just makes it a little extra lemony (and then it doesn’t have to be refrigerated.

  48. #
    Mila — January 16, 2018 @ 6:26 pm

    I have never cooked with culinary lavender before! Unfortunately, culinary lavender is not located at every grocery store. I checked Whole Foods market and the local Trader Joes as well as Kroger to no avail. I finally found it at Sprouts bulk section as well as HEB bulk spice section. A friend of mine found it in the Greek section of HEB-Central market. It has a nice flavor, but next time I will use a little less lavender: perhaps 3/4 teaspoon lavender. I used a 9″ round cake pan instead and 35 mins at the recommended 325 F temperature worked well. I know pound cake is supposed to be nice and buttery, but to make this cake less dense/ “healthier”, do you think apple sauce can replace the butter? Thanks for sharing this recipe!

    • Cassie replied: — February 12th, 2018 @ 10:41 am

      Hi Mila, I am unable to advise on the applesauce replacement – I have only made this as written. It will definitely change the texture but you could try it. I might recommend replacing half of the butter with applesauce so that it keeps some of the buttery flavor.


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