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Treat yourself to the light and fluffy goodness of lavender lemon bread. This easy-to-make recipe will fill your home with the calming scents of lavender and zest of lemon.
I truly thought that today I would be sharing a decor idea to brighten up your homes…but the weather is cold and snowy, and I found myself in the kitchen, gathering my baking tools. I truly do love anything that involves lavender, and this lavender lemon bread recipe is amazingly fresh and sweet. The slightly sweet taste of lavender is unexpected and so delightful. The lemon zest is the perfect companion to the lavender, and the two together are a match made in heaven.
Why This Recipe Works
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.
How To Make
- 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 4 teaspoons lemon peel until lavender is very fine. Reserve 1 Tablespoon of sugar mixture for garnish.
- In the bowl of a stand mixer or large mixing bowl with a hand mixer, combine butter and lavender/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.
Tips for Beautiful Lavender Lemon Bread
- I was able to get three small loaves from the recipe as it’s printed below. My pans measure 5.5 x 3 x 2 inches.
- This lavender lemon bread mixes up easily, and could be doubled for more loaves.
- It took 4 large lemons to get the zest and juice that was needed.
- In step #5, the recipe asks you to beat the lavender lemon bread batter for 7 minutes. That may seem extreme, but it’s necessary to get the fluffy texture that makes this bread so wonderful.
- The glaze should pour, but it should not be runny. The ingredient amounts for the glaze are guidelines. Use more powdered sugar or milk to get the desired consistency.
Many times, when a large loaf pan is used to bake quick bread, it’s very difficult to get the loaf done in the middle. The outside bakes faster than the inside. That’s why I always make small loaves. This lavender lemon bread recipe baked perfectly in these small pans. 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, these small lavender lemon loaves took exactly 35 minutes to bake.
I packaged two of the loaves for my Dad…and the third one was gone in no time. This recipe would make a wonderful gift for a new neighbor, or the perfect Mother’s Day gift for that hard-to-buy-for Mom who has everything. I know my mom would have loved it.
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 + Source
- Mini food processor
- Culinary grade lavender buds
- Lemon Zester
- Cellophane bags
- Dried Lavender bunches
- Set of 4 Goldtouch mini loaf pans
Related Posts
Lavender Lemon Bread
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 all purpose 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 4 teaspoons lemon peel until lavender is very fine. Reserve 1 Tablespoon of sugar mixture for garnish.
- In the bowl of a stand mixer or large mixing bowl with a hand mixer, combine butter and lavender/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.
Instructions for Glaze & Garnish
- 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 used small loaf pans and got 3 loaves from this recipe.
It could easily be doubled.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
I llowed the recipe to a tee. The bread had no lavendar nor lemon Flavoring. I used culinary grade lavendar.
WOW this is delicious! I made three small loaves and they came out perfect. I only had to bake them for like 27 minutes. The lavender is just loud enough to make it seem fancy but not overpowering. Bonus – my house smells amazing. I will definitely be making this again for gifts as soon as I get a chance.
I’m so glad you liked the bread…and thank you for the rating. I appreciate it so much!
This bread is lovely. I made it in a regular loaf pan. The texture was perfect and moist, and the lemon and lavender flavors were excellent. Everyone raved about it! This is a keeper!
I really like the simplicity and wonderful tastes that this bread offers I wish there wasn’t as much sugar but otherwise it’s wonderful. Highly recommend.
The recipe doesn’t indicate how much lemon zest to add. Please let us know.
Thanks.
Hi Mary! The lemon zest amount was in the ingredient list…but I made a few edits so it’s more clear. Thank you for letting me know!
I’m curious if anyone baked this in a regular size loaf pan? If so for how long? I do not want to buy 3 more pans. Thanks in advance
Oh, this is SO my kind of sweet treat! Pinning!
Ann, is there any way we can pin your recipes?
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!
Can you use almond milk instead of regular milk?
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!
Thanks so much for your quick response. I might try it today! We have a snow day. 😉
Where do you purchase the lavender buds?
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.
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.
There is a link to culinary grade lavender buds at the end of the post. They are on Amazon and super easy to order!
If I can’t get lavender buds can I make the cake without them?
Hi Barbara!
Yes of course…it will just be a straight lemon bread but I’m sure it will be just as good. Enjoy!
Great idea! And perfectly explained, I will definetly give it a try! Thank you so much for sharing!
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!
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.
I did the same thing, omitted the vanilla b/c I didn’t see it in the instructions. but didn’t affect the taste!
Ann, your blog Always brings cheer to my day.
Hugs,
Cindy
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
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!
Ooooh! I must try this recipe. We love lavender lemonade in the summer, so I am sure this will be delish, too!
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.
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.