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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 lemon.
I thought today I’d be sharing a decor idea to brighten things up, but instead I found myself in the kitchen reaching for my mixing bowls. I truly love anything that includes lavender, and this lavender lemon bread is one of the best. The light, floral flavor of lavender is unexpected and so pleasant. Paired with fresh lemon zest, it’s the perfect combination of sweet and citrusy…simple, fragrant, and delicious.
Why This Recipe Works
There’s something about the combination of lavender and lemon that feels calming from the very first step. I walked into the kitchen feeling tired and out of sorts, but by the time the bread was in the oven, my mood had completely lifted. The recipe is simple, but the result is anything but. It smells wonderful, looks lovely, and tastes even better. If you give it a try, I think you’ll feel the same sense of calm and satisfaction.
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.
- These small loaves make lovely gifts. Once they’re cooled and glazed, wrap them in cellophane bags and tie with a ribbon for a simple and thoughtful treat. (Click HERE for free printable gift tags!)
Why I Use Small Loaf Pans
Quick breads can be tricky in a large loaf pan. The outside tends to brown too quickly while the center stays underdone. That’s why I always opt for small loaf pans. They bake more evenly, and the results are so much better. This lavender lemon bread came out beautifully in the smaller pans…golden on the outside, moist (but not mushy) on the inside. Although all ovens are different, in my gas oven, they were perfectly baked in exactly 35 minutes.
Shop + Source
- Mini food processor
- Culinary grade lavender buds
- Lemon zester
- Cellophane bags
- Dried lavender bunches
- Set of 4 Goldtouch mini loaf pans
Lavender Lemon Bread Recipe
Ingredients
- 1/2 cup butter (1 stick softened)
- 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 granulated 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, and baking soda. 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.
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
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!
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I just made this for the second time. Can I freeze this, and should I do that before adding glaze?
Hi Judy! Yes you can freeze it and it’s best to freeze without the glaze. Enjoy!
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.
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!
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
Ooooh! I must try this recipe. We love lavender lemonade in the summer, so I am sure this will be delish, too!