Go Back
Lemon Chamomile Pound Cake

Lemon Chamomile Pound Cake

It’s buttery, tangy, and a little floral. This lemon chamomile pound cake is a perfect accompaniment to your coffee or tea.
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Chill Time: 3 hrs
Total Time: 5 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: pound cake, lemon cake, chamomile cake, afternoon tea cake
Servings: 12 slices
Author: Maryanne Cabrera


Pound Cake:

  • 1 ½ cup (340 g) unsalted butter room temp
  • 6 chamomile tea bags
  • 8 oz (225 g) cream cheese room temp
  • 2 ½ cup (495 g) granulated sugar
  • 1 ½ teaspoon finely grated lemon zest
  • ¼ cup (84 g) honey
  • 6 large eggs, room temp
  • 2 Tablespoon fresh squeezed lemon juice
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon kosher salt
  • 3 cups (375 g) cake flour


  • 3 oz hot water
  • 1 chamomile tea bag
  • 1 ¼ cup (150 g) confectioners' sugar
  • pinch kosher salt
  • ½ Tablespoon (10 g) honey
  • ½ Tablespoon fresh squeezed lemon juice
  • ¼ teaspoon pure vanilla extract


Pound Cake:

  • Slice butter into tablespoons. Place in a heavy bottomed sauce pot over medium heat. Gently melt butter. Once melted, add chamomile tea bags. Cover with lid and remove from heat. Let steep for 30 minutes.
  • Remove lid and set pot over medium heat to gently melt any hardened butter. Once melted, cover with lid, remove from heat and let steep from another 30 minutes. Reheat once more to gently melt any hardened bits. Strain out tea. Squeeze out as much liquids from the tea as possible. 
  • Transfer to an airtight container and let chill in the fridge until solid. Overnight is best.
  • Preheat oven to 325°F. Butter and flour 16 cup angel food cake pan. Tap out any excess flour. Set aside.
  • In the bowl of stand mixer fitted with a paddle attachment, beat together butter, cream cream, sugar, honey, and lemon zest at medium speed until light and fluffy, about 6-8 minutes. Scrape down bowl as needed to ensure thorough mixing.
  • Add in eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Scrape down sides of bowl as needed. Add lemon juice, vanilla extract, and salt. Mix until well blended.
  • Using a sturdy spatula, fold in cake flour until just combined (just until there are no longer any dry streaks of flour).
  • Pour batter into prepared angel food cake pan. Smooth and level top using a spatula.
  • Bake for 85-95 minutes, rotating midway through baking, until toothpick inserted near center of cake comes out clean and top of cake is golden brown. The top will be slightly cracked. Allow cake to cool in pan for 10-15 minutes. Use a mini offset spatula or knife to loosen cake edges from pan. Unmold pound cake. Gently run mini offset spatula along the bottom of mold to dislodge. Place cake on wire rack to cook to room temperature.


  • Steep chamomile tea in freshly boiled hot water for 8 minutes. Strain out tea, squeezing as much liquid as possible. Discard tea bag.
  • In a medium bowl, combine confections' sugar, salt, honey, lemon juice, vanilla extract, and 2 Tbsp of hot chamomile tea. Stir until smooth. If mixture is too thick, add more chamomile tea ½ tbsp at a time until desired consistency is achieved.
  • Drizzle glaze over cooled pound cake as desired.


The baking time in the recipe refers to this 16 cup angel food cake pan. If using a different pan, adjust baking time accordingly. 
If decorating with chamomile flowers, be sure to use flowers free from pesticides and herbicides
Store leftover cake in an airtight container for up to three days. 
Recipe adapted from Ultimate Southern Cream Cheese Pound Cake