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!
Notes
If you have leftovers, you can save in an airtight container and store in the freezer for up to 3-4 months or in the fridge for up to 2 weeks.