Lemon Blueberry Pound Cake with Lavender GlazeRecipe requires grass fed milk, sour cream, butter, & free-range eggs

The addition of sour cream makes this old-fashioned pound cake ultra-moist and tender.



    16 People

  • TIME

    3 Hours 15 Minutes


3¼ cups cake-and-pastry flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup Rolling Meadow Dairy™ unsalted butter, at room temperature
2½ cups granulated sugar
8 Rolling Meadow Dairy™ eggs, at room temperature
2 tbsp. lemon zest
¼ cup lemon juice
1 tbsp. vanilla extract
1 cup Rolling Meadow Dairy™ sour cream, at room temperature
2 cups blueberries


1¼ cups icing sugar
3 tbsp. Rolling Meadow Dairy™sour cream
2 tbsp. Rolling Meadow Dairy™unsalted butter, softened
2 tbsp. Rolling Meadow Dairy™milk
¼ tsp. dried lavender, crumbled


  1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
  2. Whisk together flour, baking powder, baking soda and salt; set aside.
  3. Using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon zest, lemon juice and vanilla.
  4. With mixer on low, add flour mixture alternately with sour cream, making three additions of flour mixture and two of sour cream, scraping down bowl as needed.
  5. Fold in blueberries.
  6. Scrape batter into prepared pan; smooth top.
  7. Bake for 45 to 50 minutes or until tester comes out clean when inserted into centre of cake.
  8. Let stand for 1 hour. Turn out cake onto rack; let cool completely.


  1. Beat together icing sugar, sour cream, butter, milk and lavender until smooth.
  2. Pour glaze over cake; allow excess to drip down sides.
  3. Let set before slicing.
  4. Wrap and store at room temperature for up to 3 days or wrap in heavy-duty foil and freeze for up to 1 month.

Tip: Find dried lavender at gourmet food stores, tea and spice shops or purchase online.