Give us all the sunshine 
and citrus 
y’all! It’s finally May, the winter layers are securely packed away…it’s warming up and time for fun. It’s also time for fun in the kitchen, and there is no better way to kick off your warmer days than with this flavor combination…lavender and lemon. 
But seriously…lavender and lemon are a powerhouse couple. If you haven’t had them over for drinks or a weekend pool party, you need to ASAP! They create the perfect combination of summer and zen, a picture perfect relaxing afternoon lounging poolside. This sounded so incredible that we decided to capture it and bake it into our new Lavender Lemon Bread. This bread gives you that burst of tangy lemon flavor and is infused with the perfect amount of dried lavender nodes to perk your taste buds while relaxing your mind. Also worth mentioning is this bread is quick and easy to bake up for everyone in the house to enjoy.
So, go on and grab life by the lemons …let’s make some Lavender Lemon Bread to kick off the best summer yet!
What you Need
Dry Ingredients
- 2 cup all-purpose flour (254 grams)
- 1 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 lemons (*will need zest from 1 lemon & juice from both lemons)
Wet Ingredients
- 1 large egg
- 1 cup nonfat milk (or any kind you prefer)
- 1/4 cup olive oil or canola oil
- 2 tsp dried lavender
Glaze Ingredients
- 2 Tbsp granulated sugar
- 2 Tbsp unsalted butter
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INSTRUCTIONS
- Grease a 9.5 x 5 inch loaf pan or line with parchment paper. Preheat your oven to 350 degrees F.
- Prepare your lemon zest and lemon juice: zest one full lemon and set aside. Squeeze the juice from both (2) lemons and set aside 2 Tbsp for the bread, and another 2 Tbsp for your glaze.
- In a large bowl, combine your dry ingredients – flour, sugar, baking powder, and salt.
- In another bowl combine your wet ingredients – egg, milk, oil, lemon zest, and dried lavender.
- Add your wet ingredients into your dry ingredients until just combined.
- Pour your batter into the loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean. The edges will be brown and the top will be cracked.
- Cool for 20 minutes.
- While the bread is cooling, combine your butter, sugar, and 2 Tbsp lemon juice in a saucepan on medium heat. Once melted, let cool for 10 minutes to form your glaze.
- Poke several holes throughout the bread loaf and then spread your glaze on top and let it sink it to the bread.
- Sprinkle on top with some extra dried lavender if you prefer.
- Serve and enjoy!
Lavendor Lemon Bread with Lemon Glaze
Equipment
- 1 9.5 x 5 inch loaf pan
Ingredients
Dry Ingredients
- 2 cup all purpose flour (254 grams)
- 1 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 lemons will need zest from 1 lemon & juice from both lemons
Wet Ingredients
- 1 large egg
- 1 cup nonfat milk or any milk you prefer
- 1/4 cup olive oil or canola oil
- 2 tsp dried lavender
Glaze Ingredients
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter
Instructions
- Grease a 9.5 x 5 inch loaf pan or line with parchment paper. Preheat your oven to 350 degrees F.
- Prepare your lemon zest and lemon juice: zest one full lemon and set aside. Squeeze the juice from both (2) lemons and set aside 2 Tbsp for the bread, and another 2 Tbsp for your glaze.
- In a large bowl, combine your dry ingredients – flour, sugar, baking powder, and salt.
- In another bowl combine your wet ingredients – egg, milk, oil, lemon zest, and dried lavender.
- Add your wet ingredients into your dry ingredients until just combined.
- Pour your batter into the loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean. The edges will be brown and the top will be cracked.
- Cool for 20 minutes.
- While the bread is cooling, combine your butter, sugar, and 2 Tbsp lemon juice in a saucepan on medium heat. Once melted, let cool for 10 minutes to form your glaze.
- Poke several holes throughout the bread loaf and then spread your glaze on top and let it sink it to the bread.
- Sprinkle on top with some extra dried lavender if you prefer.
- Serve and enjoy!
