If you’re looking for a delightful treat that perfectly balances floral notes with zesty brightness, you’ve got to try this Lavender Lemon Bread. It’s not just any quick bread; it’s a fragrant celebration of fresh lemon zest and gentle lavender buds woven right into a tender, buttery crumb. Each slice offers a tender crumb with a sweet tang and a soothing floral hint, making it a fantastic choice for breakfast, afternoon tea, or any time your taste buds crave something special. The **Lavender Lemon Bread** delivers that enchanting combination you didn’t know you needed, yet won’t want to live without.

Ingredients You’ll Need

These ingredients might seem simple, but they play heroic roles to ensure the perfect balance of flavor, texture, and aroma in your bread. Each one contributes to turning everyday staples into a loaf that feels both comforting and unexpectedly sophisticated.

Butter, 1/2 cup (1 stick) softened: Adds rich creaminess and helps achieve a tender crumb.

Eggs, 2: Provide structure and moisture to bind everything together beautifully.
Milk, 1/2 cup: Keeps the bread moist and tender while balancing flavors.

Fresh lemon juice, 3 tablespoons: Delivers a zesty brightness that wakes up every bite.
Vanilla, 1 teaspoon: A warm undertone that rounds out the lemon and lavender.

All-purpose flour, 1 1/2 cups: The base of the bread’s structure, giving it the perfect density.
Salt, 1/2 teaspoon: Enhances all the flavors so nothing tastes flat or dull.
Baking powder, 1 teaspoon: Helps the bread rise for lightness without heaviness.

Baking soda, 1/4 teaspoon: Works alongside baking powder to provide extra lift.
Granulated sugar, 3/4 cup plus 1 tablespoon: Sweetens the bread with a hint left for garnish, balancing tart lemon and subtle lavender.
Food grade dried lavender buds, 2 teaspoons: Imparts the signature floral note essential to this bread’s character.

Fine lemon zest, 4 teaspoons plus 1 tablespoon for garnish: Packs each mouthful with fresh, aromatic lemon essence.
Powdered sugar, 1 cup (for glaze): Creates a smooth, sweet finish that ties everything together.
Milk and fresh lemon juice, 1 tablespoon each (for glaze): Combine to make the tangy glaze that adds a shiny touch.

How to Make Lavender Lemon Bread

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350 degrees F so it’s ready when your batter is. Whisk together the flour, salt, baking powder, and baking soda in a bowl, making sure they’re evenly combined. This dry base will help your bread rise beautifully and keep a perfect texture.

Step 2: Infuse Sugar with Lavender and Lemon

Take the granulated sugar and pulse it in a small food processor with the dried lavender buds and 4 teaspoons of lemon zest until the lavender is finely ground. This step is pure magic, as it allows the sugar to soak in those fragrant bits of lavender and lemon, ensuring their essence flavors every part of your bread. Save a tablespoon of this mixture for garnish later.

Step 3: Cream Butter and Sugar Mixture

Using a stand mixer or a hand mixer in a large mixing bowl, cream the softened butter with the lavender-lemon sugar on medium-high speed for about 7 minutes. Scrape down the bowl a few times to evenly mix. This lengthy creaming is the secret to a light, fluffy crumb and a deep infusion of flavor.

Step 4: Add Eggs One at a Time

Beat in the eggs, one by one, mixing well between additions. Don’t forget to scrape the sides of the bowl so everything incorporates equally. This step builds the foundation of your bread’s structure and moisture.

Step 5: Combine Wet and Dry Ingredients

In a measuring cup, mix the milk, fresh lemon juice, and vanilla. At low speed, add half of the flour mixture to the butter mixture. Stir in the milk mixture slowly, then finish with the remaining flour. The key here is to mix just until everything is combined so your bread stays tender and moist without becoming tough.

Step 6: Bake to Perfection

Scrape your batter into prepared bread pans. Bake large loaves for 55-60 minutes or smaller loaves for about 35 minutes. Test doneness with a knife inserted in the center that should come out clean. Let the loaves cool in pans for 5 minutes before removing, then cool completely on a rack.

Step 7: Glaze and Garnish Your Bread

Whisk together powdered sugar, milk, and lemon juice to make a smooth glaze. Drizzle it generously over the cooled bread, then sprinkle with the reserved lavender-lemon sugar and extra lemon zest for that eye-catching final touch.

How to Serve Lavender Lemon Bread

Garnishes

To truly emphasize the beauty and flavor of your Lavender Lemon Bread, garnish simply with a drizzle of the tart glaze and a light sprinkling of extra lemon zest. It not only looks stunning but intensifies the lemon aroma, inviting everyone to take that first delightful bite.

Side Dishes

This bread pairs wonderfully with a cup of herbal tea, like chamomile or green tea, which complements the floral notes without overpowering them. For a more indulgent treat, serve alongside some fresh berries or a dollop of whipped cream to add a creamy contrast to the bread’s gentle crumb and citrus zing.

Creative Ways to Present

Thinking beyond simple slices, consider making miniature tea sandwiches by layering thin slices of your Lavender Lemon Bread with honey cream cheese or lemon curd. You could also transform it into a decadent dessert by toasting slices and topping with fresh ricotta and a drizzle of honey. The possibilities are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store your Lavender Lemon Bread in an airtight container at room temperature for up to three days. This keeps the crumb moist and the flavors fresh, perfect for enjoying throughout the week without losing any of that delicate lemon and lavender charm.

Freezing

If you want to savor this bread later, wrap it tightly in plastic wrap, then aluminum foil, and place it in the freezer. It freezes beautifully for up to three months. When you’re ready, thaw overnight in the refrigerator for the best texture and taste.

Reheating

To refresh your bread, warm slices gently in a toaster oven or conventional oven at 300 degrees F for about 10 minutes, or until just warm. This brings back that freshly baked vibe and enhances the glaze’s sweet tang, making every bite taste like it’s straight out of the oven.

FAQs

Can I substitute fresh lemon juice with bottled lemon juice?

Fresh lemon juice is highly recommended for the brightest, most natural lemon flavor in your Lavender Lemon Bread. Bottled lemon juice can work in a pinch, but it may lack the fresh zing and could slightly alter the bread’s overall brightness.

Where can I find food-grade dried lavender buds?

Food-grade dried lavender buds are usually available at specialty grocery stores, health food stores, or online. Make sure to specify that they are culinary grade, not just fragrant lavender, since some types are treated with chemicals and are not safe for cooking.

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender buds for this recipe because they have a more concentrated flavor and won’t add extra moisture that could affect the bread’s texture. Fresh lavender can be too overpowering and sometimes bitter.

What if I don’t have a food processor to grind the lavender and sugar?

If you don’t have a food processor, you can finely crush the lavender buds using a mortar and pestle, then mix them thoroughly with the sugar to distribute the flavor evenly throughout the bread.

Is this recipe suitable for making muffins instead of bread?

Absolutely! The same batter can be portioned into muffin tins and baked for a shorter time (around 20-25 minutes). This makes for wonderfully portable, personal-sized treats while maintaining all the luscious lavender and lemon flavors.

Final Thoughts

There’s just something so wonderfully comforting and elegant about baking a loaf of Lavender Lemon Bread at home. The blend of floral lavender with bright, fresh lemon zest elevates this simple bread into a truly special experience you can share with friends and family. I can’t recommend enough taking a little extra time to make this dreamy loaf—it’s bound to become a beloved staple in your baking repertoire that brings a little sunshine anytime you slice it.

Lavender Lemon Bread Recipe

★★★★★

5.2 from 18 reviews

Author: Mariam
Total Time: 1 hour 10 minutes
Yield: 1 large loaf (8.5 x 5 inch) or 2 small loaves (6 x 3.5 x 2 inch) 1x

Diet: Vegetarian

Print Recipe

Description

This Lavender Lemon Bread is a fragrant and moist quick bread that combines the floral notes of dried lavender with the bright zest and juice of fresh lemons. Perfect for breakfast, tea time, or a light dessert, it’s topped with a tangy lemon glaze and garnished with a delicate lavender-sugar mix for an elegant touch.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature once the batter is ready.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside for later incorporation.
Prepare Lavender Sugar: Using a small food processor, pulse the granulated sugar, dried lavender buds, and 4 teaspoons of lemon zest until the lavender is finely ground and well combined. Reserve 1 tablespoon of this sugar mixture for garnishing the bread after baking.
Cream Butter and Lavender Sugar: In the bowl of a stand mixer or a large mixing bowl, combine the softened butter with the lavender sugar mixture. Beat on medium-high speed for about 7 minutes, scraping down the bowl 3 or 4 times to ensure even mixing and a fluffy texture.

Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the bowl’s sides to keep the batter uniform.
Combine Wet Ingredients: In a separate measuring cup, combine the milk, fresh lemon juice, and vanilla extract.
Incorporate Dry and Wet Ingredients: On low speed, add half of the flour mixture to the butter-egg batter and mix until just combined. Then slowly pour in the milk-lemon mixture while continuing to mix. Finish by adding the remaining flour mixture, stirring just until combined to avoid overmixing.

Prepare Baking Pans: Scrape the batter into prepared bread pans. Use one large loaf pan (8.5 x 5 inches) or smaller loaf pans (6 x 3.5 x 2 inches) depending on your preference.
Bake: Bake large loaf pans for 55-60 minutes, and small loaves for about 35 minutes. Test doneness by inserting a knife into the center; it should come out clean.
Cool: Let the loaves cool in the pans for 5 minutes before removing them. Then transfer to a wire rack to cool completely.

Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and fresh lemon juice until smooth.
Glaze and Garnish: Drizzle the glaze over the cooled loaves. Sprinkle the reserved lavender-lemon sugar and garnish with fresh lemon zest for an extra fragrant presentation.

Notes

Ensure the butter is properly softened to achieve a fluffy and light batter.

Do not overmix the batter after adding the flour to keep the bread tender and avoid toughness.
If you do not have a food processor, finely crush the dried lavender buds with a mortar and pestle before mixing with the sugar and lemon zest.
Use food grade lavender to ensure safety and best flavor.

This bread is best enjoyed within 2-3 days and can be stored in an airtight container at room temperature.
For a dairy-free option, substitute milk and butter with plant-based alternatives, but results may vary slightly.
Always test for doneness with a toothpick or knife as oven temperatures vary.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread, Quick Bread, Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)

Calories: 190
Sugar: 14g
Sodium: 150mg

Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g

Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g

Protein: 3g
Cholesterol: 55mg

Keywords: Lavender Lemon Bread, quick bread, lemon zest, floral bread, lemon glaze, homemade bread, lavender sugar