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Lemon & Lavender Poundcake

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

This cake is light and flavorful and baked on the Egg of course!


  • 1/2 pound butter, softened
  • 1/4 cup lavender flowers
  • 1 1/2 teaspoons vanilla bean paste
  • 5 eggs
  • 1 cup sugar
  • 1 5/8 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 3 tablespoons lavender flowers


  • 1. Grease muffin cups.In a saucepan melt butter. Steep lavender in the butter for about 10 minutes, strain and reserve butter.
  • 2. In a medium bowl, whisk eggs and sugar until thick and pale. In a separate bowl, combine the flour, salt and lemon zest. Add the dry mixture to the egg mixture in 3 parts.
  • 3. Whisk in reserved butter and vanilla.
  • 4. Preheat the EGG to 325ºF using indirect heat. Divide batter between muffin cups and bake until done about 15 minutes.
  • 5. While cakes are baking, bring sugar, lemon juice, water and lavender to a simmer and strain. Brush cakes with syrup right out of the grill.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828