Bread Recipes | Recipes

Lavender Lemon Bread Recipe

The fresh tastes of lavender and lemon combine to make this light, fluffy lavender lemon bread perfect for dessert or breakfast.

Lavender Lemon Bread | The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.

I truly thought I would be sharing my front porch today all decked out for spring…but the weather has not cooperated so I found myself retreating to my kitchen. I am loving anything with lavender these days, so I found this Lavender Lemon Bread recipe that I thought you might like. I adapted it from Bon Appétit and it is amazingly fresh and sweet. Oh…and I had the best time zesting the lemon and putting this all together. 

Lavender Lemon Bread | The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.

The smells of the lavender and lemon combined made the simple task of making this lavender lemon bread almost therapeutic. I entered the kitchen sort of worn out and grouchy, but when I was finished I felt accomplished and pleased. I know if you give this recipe a try, you will feel the same way. It’s easy and the end result is beautiful. I was able to get three small loaves from the recipe as it’s printed below. The next time I make this I will definitely double it. It took 4 large lemons to get the zest and juice that was needed. 

Lavender Lemon Bread | The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.

Lavender Lemon Bread | The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.

Lavender Lemon Bread

The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.
4.67 from 3 votes
Course: Bread
Cuisine: American
Servings: 3 small loaves
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1/2 cup butter 1 stick
  • 2 eggs
  • 1/2 cup Milk
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 1 1/2 cups Flour
  • 1/2 teaspoon salt
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon baking soda
  • 3/4 cup plus 1 Tablespoon sugar
  • 2 teaspoons food grade dried lavender buds
  • 4 teaspoons fine lemon zest plus 1 Tablespoon for garnish

Glaze

  • 1 cup Powdered Sugar
  • 1 Tablespoon Milk
  • 1 Tablespoon fresh lemon juice

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk together flour, salt, baking powder, baking soda and set aside.
  • In a small food processor, pulse together sugar, lavender and lemon peel until lavender is very fine. Reserve 1 Tablespoon for garnish.
  • In the bowl of a standing mixer or large mixing bowl, combine butter and sugar mixture.
  • Beat on medium-high for 7 minutes scraping the bowl 3 or 4 times.
  • Add eggs one at a time, mixing in between and scraping sides of bowl.
  • Combine milk, lemon juice, and vanilla in a measuring cup.
  • On low speed, add half of the flour mixture. Mix well.
  • Still beating, slowly add the milk mixture.
  • Finish with the remaining flour mixture but do not overbeat.
  • Stop when it's just combined.
  • Scrape into prepared bread pans.

Baking times

  • Large loaf (8.5 x 5) 55-60 minutes
  • Small loaves (6 x 3.5 x 2) 35 minutes
  • Loaves are done when a knife inserted in center comes out clean.
  • Cool for 5 minutes. Remove loaves from pans.
  • Cool completely.
  • Combine powdered sugar, milk, and lemon juice in a bowl. Stir until smooth. Drizzle glaze on cooled loaves. Garnish with reserved lavender/lemon sugar and fresh lemon peel.

Notes

I prepare my baking pans with Baker's Joy.
I used small loaf pans and got 3 loaves from this recipe.
It could easily be doubled.
Like this recipe?Follow me at @onsuttonplace

Lavender Lemon Bread tip:

Some quick bread recipes have a hard time getting done in the middle. That’s why I almost always make small loaves. This lavender lemon bread recipe baked perfectly. The outside was golden and the inside was moist yet not mushy. (There’s nothing worse than a loaf of bread that’s mush in the middle.) In my convection oven the loaves took exactly 35 minutes. 

Lavender Lemon Bread | The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.

I packaged two of the loaves for my Dad…and the third one was gone in no time. This recipe would make the perfect Mother’s Day gift for that hard-to-buy-for Mom who has everything. I know my mom would have loved it. 

Lavender Lemon Bread | The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.

Thank you for stopping by and spending part of your day with me. I hope the sun is shining where you are…and if it’s not, I hope you can escape to your kitchen and bake some bread!

*Affiliate links included. Click HERE for my disclosure statement.

Shop this Lavender Lemon Bread post!

Mini food processor
Culinary grade lavender buds

Lemon Zester
Cellophane bags
Dried Lavender bunches
Set of 4 Goldtouch mini loaf pans

Lavender Lemon Bread | The fresh tastes of lavender and lemon combine to make this light, fluffy bread perfect for dessert or breakfast.

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23 Comments

  1. Kristie Kimmel says:

    4 stars
    I have made this recipe with a couple minor adjustments and love it!
    But recently I’ve had it collapse while baking. I’m not sure what I’m doing to cause this. I have large air bubbles on top so the icing just falls through. Any suggestions?

  2. Gena Teague says:

    Hi! I have made this before a few years ago and it was delicious! I have a question – I am now eliminating gluten from my diet and wonder if I can sub the regular flour for gluten free flour?
    Would I need to change anything out that you know of?
    thanks so much!!!!

  3. Ann, is there any way we can pin your recipes?

    1. Ann Drake says:

      Hi Martha…yes! There is a hover pin it button on every image on the upper left corner. There are also blue social sharing buttons at the beginning and end of each post. Just click the Pinterest button and you can pin that way. Thank you!

  4. Can you use almond milk instead of regular milk?

    1. Ann Drake says:

      Hi Stacey…I honestly don’t know. I have never tried it. I looked it up and apparently you can substitute almond milk for regular milk in baked goods as long as it’s unflavored and unsweetened. If you try it, let us know how it works!

      1. Thanks so much for your quick response. I might try it today! We have a snow day. 😉

  5. Where do you purchase the lavender buds?

  6. Lorraine Redman says:

    omg I made this lemon lavender bread yesterday and hands down to die for!!!! definitely a keeper. will be making some mini loaves in the next couple weeks and cello packaging for gifts!
    wonderful recipe!! thank you.

  7. Sounds fresh and delicious but here in rural Tennessee, I don’t know where to get the edible lavender buds. I have not had much luck growing lavender as it gets so hot here. When I go to one of our larger cities, could I find these at a Whole Foods or Fresh Market, or is there a good place on line?
    I have really enjoyed reading your blogs and have used some of your ideas. Thank you for sharing the olive buckets ideas. I did get these and have enjoyed them. May God bless you for uplifting others.

    1. Ann Drake says:

      There is a link to culinary grade lavender buds at the end of the post. They are on Amazon and super easy to order!

  8. If I can’t get lavender buds can I make the cake without them?

    1. Ann Drake says:

      Hi Barbara!
      Yes of course…it will just be a straight lemon bread but I’m sure it will be just as good. Enjoy!

  9. Great idea! And perfectly explained, I will definetly give it a try! Thank you so much for sharing!

  10. Made a large loaf, and after slicing off 2 thin pieces, had to send it to work with my husband!
    I WOULD HAVE EATEN THE WHOLE LOAF!!! SO DELICIOUS, SOFT, TENDER, SUBTLE LEMON AND LAVENDER FLAVOR, AND BUTTERY, OMG!

    Making another loaf later this week, just sayin! THANK YOU!

  11. I just made the bread and after getting it in the oven I realized I never added the vanilla. Vanilla is listed in the list of ingredients but not in the instructions. They taste good so not sure it was missed. I made them as muffins and they worked good. I find if I make a loaf I cut a bigger portion than I should or keep cutting little slivers off to straighten it up, but I eat one muffin and I’m good.

    1. Lorraine Redman says:

      I did the same thing, omitted the vanilla b/c I didn’t see it in the instructions. but didn’t affect the taste!

  12. Ann, your blog Always brings cheer to my day.
    Hugs,
    Cindy

  13. Ann, you always make everything look so beautiful and delicious! I agree…I think this bread would make lovely gifts. Thanks so much for sharing!

    xo
    Pat

  14. Christa Gettys says:

    I am really into anything lemon right now. I think like you said the brightness just cheers you up. I cannot find lavender, so I was wondering hoe herbs de Provence would work. Any thoughts? Thanks!

  15. Carolyn G. @ Our MT Nest says:

    Ooooh! I must try this recipe. We love lavender lemonade in the summer, so I am sure this will be delish, too!

  16. Ann I guess I never knew there was a different form of lavender to eat, what is different about the culinary form? Yep we had a snow storm here yesterday too, and I just purchased the pillows for my porch but no decorating will be happening out there any time soon. We’re in for a cold week again.

  17. I am pinning this recipe to use my small pans to bake these delicious lavender lemon loaves later this month after my husband and I return from a trip to South Carolina. After last night’s surprise blanket of snow here in Ohio, I am sure to enjoy our visit with our dear southern friends next week. Looking forward to see your spring porch and its new colors.

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