you're making mealtime meaningful.
This is the perfect loaf of bread to serve up with tea or for brunch. Of course, you can have this Lemon Lavender Bread anytime, and probably should. Let me tell you, this has quickly become one of my favorite springtime recipes to pull out over the weekend and bake.
Some people are on the fence about lavender in food, but I think this recipe found the perfect balance of tart, sweet, earthy, and floral. While there is some granulated sugar in the recipe, it’s also sweetened by maple syrup and honey. Both bring an earthy flavor as well as a subtle sweetness.
I love that this bread melts in your mouth. Sometimes dessert bread can come out dry and crumbly, but this is one that stays nice and moist. The batter includes half-and-half, which makes the end result almost creamy! Trust me, this is the stuff of dessert bread dreams. Add onto that a lemon glaze, topped with lavender buds and lemon zest, and you’ve got one mouthwatering loaf of bread!
This is the perfect dessert for spring, whether you’re having tea with a friend, hosting a brunch, or just in the mood for something a little different. You’ll start by preheating the oven to 350. Grease a bread loaf pan and set it aside. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside. In a separate, small bowl, combine milk, lemon juice, honey, and vanilla. Set aside.
In a small food processor or blender, pulse together 1 tablespoon sugar, lavender, and lemon peel. Pour into the bowl of a stand mixer (or a large bowl if you’re using a hand mixer). Combine 3/4 cup sugar and butter on a medium speed for 3-4 minutes. Add eggs one at a time, scraping sides of bowl as needed. On a low speed, add half of the flour mixture. Mix well. Then add your remaining flour mixture.
While the mixture is still on low, add your half-and-half mixture slowly. You do not want to over beat this. Pour batter into greased loaf pan and place into the oven. Bake for 40-45 minutes or until the toothpick comes out clear.
For the glaze, combine powdered sugar and lemon juice until smooth. Pour over cooled bread and sprinkle with lemon zest and lavender leaves.
Check out the recipe and ingredient list below!
Lemon Lavender Bread
Yield(s): Makes 1 loaf of bread
10m prep time
40m cook time
you're making mealtime meaningful.
For the bread:
- 8 tablespoons butter
- 2 eggs
- 1/2 cup half-and-half
- 4 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon honey
- 1/2 tablespoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup sugar + 1 tablespoon
- 4 teaspoons lemon zest
- 2 teaspoon food-grade dried lavender buds
For the glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice
Preparation
- Preheat oven to 350 degrees F. Grease a bread loaf pan and set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In a separate, small bowl, combine half-and-half, lemon juice, honey, and vanilla. Set aside.
- In a small food processor or blender, pulse together 1 tablespoon sugar, lavender, and lemon peel. Pour into the bowl of a stand mixer (or a large bowl if you’re using a hand mixer).
- Combine 3/4 cup sugar and butter on a medium speed for 3-4 minutes. Add eggs one at a time, scraping sides of bowl as needed. On a low speed, add half of the flour mixture. Mix well. Then add your remaining flour mixture.
- While the mixture is still on low, add your half-and-half mixture slowly. You do not want to over beat this.
- Pour batter into greased loaf pan and place into the oven. Bake for 40-45 minutes or until the toothpick comes out clear.
- For the glaze, combine powdered sugar and lemon juice until smooth. Pour over cooled bread and sprinkle with lemon zest and lavender leaves.
Recipe adapted from Sensational Statements.