The fresh tastes of lavender and lemon combine to make this light, fluffy lavender lemon 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.
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
- 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
- 1 cup Powdered Sugar
- 1 Tablespoon Milk
- 1 Tablespoon fresh lemon juice
- 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.
- 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.
I used small loaf pans and got 3 loaves from this recipe.
It could easily be doubled.
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.
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.
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!
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