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.

Ingredients

Scale

Bread Ingredients

1/2 cup butter (1 stick, softened)
2 eggs
1/2 cup milk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
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 Ingredients

1 cup powdered sugar
1 tablespoon milk
1 tablespoon fresh lemon juice

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