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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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Lavender Lemon Bread

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

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.