The fresh tastes of lavender and lemon combine to make this light, fluffy lavender lemon bread perfect for dessert or breakfast.
*This recipe was originally published in 2016. It’s been updated with brighter images and more information.
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 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. 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.
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.
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.
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 4 teaspoons lemon peel until lavender is very fine. Reserve 1 Tablespoon of sugar mixture for garnish.
- In the bowl of a standing mixer or large mixing bowl, 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.
- 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.
I used small loaf pans and got 3 loaves from this recipe.
It could easily be doubled.
If you make this recipe, and love it, I would like to ask a favor. Would you please come back and leave a 5-star review? It would help me so much, and I would really appreciate it. Thank you!
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
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