Floral Citrus Pound Cake

Name: Floral Citrus Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; Zest of 1 orange; Zest of 1 lemon; 2 teaspoons dried lavender (optional); Powdered sugar for dusting

Highlighted under: Treats & Confections

I was inspired to create this Floral Citrus Pound Cake after a trip to the local farmers’ market, where the vibrant citrus flavors caught my attention. The combination of floral notes from the zest and the moistness of the cake makes it a delightful treat. I love how easy it is to whip up, and it never fails to impress guests. This recipe has quickly become a favorite in our household, perfect for both casual gatherings and special celebrations, with a delicate balance between tart and sweet that keeps everyone coming back for more.

Created by

Emma

Last updated on 2026-02-05T18:09:27.734Z

After experimenting with different citrus combinations, I discovered that orange and lemon paired beautifully with a hint of lavender. The floral element adds a unique twist to the classic pound cake, making it feel special and festive. One of the secrets I've learned is to use fresh citrus zest for the best flavor, which infuses each bite with a refreshing brightness.

I've also found that allowing the cake to cool completely before slicing makes a significant difference in texture. The cooling step helps the flavors meld beautifully and ensures that each slice is perfectly moist. This cake is a true celebration of spring and summer flavors, and I can't wait for you to try it!

Why You'll Love This Recipe
Bright, floral citrus notes that awaken your senses
Rich, buttery texture that's easy to slice
Perfect for afternoon tea or as a delightful dessert

Mastering the Pound Cake Technique

The key to a successful pound cake lies in the creaming method, where the butter and sugar are beaten together until they are light and fluffy. This process incorporates air into the mixture, which contributes to the cake's rise and texture. Be sure to allow your butter to reach room temperature for optimal blending—if it's too cold, it won’t cream properly, leading to a dense cake. Mix for about 3-5 minutes, and you’ll know it’s ready when the color lightens and the texture becomes glossy.

Another important step is to properly alternate the addition of the dry ingredients and milk. This prevents the flour from becoming overworked, which can develop gluten and cause a tougher cake. Aim to mix just until combined to maintain that desirable tenderness. If you find yourself with a lumpy batter, don't worry; it’s better to have a few small lumps than to overmix and lose the airy texture.

Flavor Enhancements and Variations

Besides the lovely citrus zests, feel free to experiment with other flavorings. For example, swapping the orange zest with grapefruit adds a delightful tartness. If you’re in the mood for something exotic, a teaspoon of almond extract can elevate the flavor profile, providing a nutty undertone that complements the citrus beautifully. Just be cautious with the quantity; a little extract goes a long way and can overpower the more delicate floral notes.

As for the optional dried lavender, it not only enhances the floral aroma but also meshes beautifully with the citrus. If you prefer, you can substitute it with a teaspoon of vanilla bean paste for a different twist. Just remember to choose a high-quality lavender safe for culinary use, as some varieties may not be appropriate for consumption.

Ingredients

Gather these fresh ingredients to create your Floral Citrus Pound Cake:

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Zest of 1 orange
Zest of 1 lemon
2 teaspoons dried lavender (optional)
Powdered sugar for dusting

With these ingredients in hand, you’re ready to create a beautiful and flavorful cake!

Instructions

Follow these steps to bake your Floral Citrus Pound Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Cream the Butter and Sugar

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs

Beat in the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix the Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Stir in the citrus zests and lavender, if using.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Your Floral Citrus Pound Cake is now ready to enjoy!

Pro Tips

For an extra touch, drizzle with a citrus glaze made from powdered sugar and fresh lemon juice.

Storage and Make-Ahead Tips

To store your Floral Citrus Pound Cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can stay on the counter for up to four days, but for longer storage, consider refrigerating it, where it will last about a week. Alternatively, this cake freezes beautifully! Simply wrap it well and store it in an airtight container for up to three months. When you're ready to enjoy, let it thaw at room temperature for a few hours, and it will taste just as fresh.

If you're preparing for a gathering, this cake can be made ahead of time; just bake and store it. A day before serving, dust it with powdered sugar right before presentation to maintain that fresh, just-baked look. You can also serve it with a dollop of whipped cream or a simple citrus glaze to elevate the flavors even further.

Troubleshooting Common Issues

One common issue with pound cake is a dense, heavy texture. This usually happens if the butter is not creamed enough or the batter is overmixed. Always ensure that the butter and sugar mixture is airy and light, and mix the flour just until combined. If your cake sinks in the middle upon cooling, this could be a result of underbaking. Make sure to perform the toothpick test and give it an extra few minutes if needed, as oven temperatures can vary.

Another potential pitfall is uneven baking. To avoid this, always ensure that your oven is properly preheated and consider rotating the pan halfway through the baking time. Place the loaf pan in the center of the oven, as this provides the most consistent heat distribution. If you notice the cake browning too quickly, cover it loosely with aluminum foil to protect the top from burning while allowing it to bake through.

Questions About Recipes

→ Can I use other citrus fruits?

Yes, you can substitute with lime or grapefruit zest for a different flavor profile.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 4 days.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.