Lemon Lavender Loaf

/ Jodi

Lemon Lavender Loaf.

Fresh, bright, tart lemon zest and juice mixed with sweet, flowery, fragrant dried lavender buds in a beautifully glazed loaf.

I couldn’t decide if this should be considered a bread or a cake, so I am simply calling it loaf.     Plus I love the alliteration of a name where all the words start with the same Lovely Letter!

A dear friend gifted me a bag of dried lavender recently, and I have been dying to use it.  I finally found some time early Sunday morning to bake this beautiful loaf to enjoy on a beautiful Spring day.

It is light and soft and such a perfect Springtime treat.

Here is how I made it.

Lemon Lavender Loaf*

Ingredients:

  • 1 cup (2 sticks) salted butter, softened
  • 2 cups white sugar
  • 3 cups all purpose flour
  • 4 large eggs
  • 1 cup buttermilk (or use 1 cup milk with 1 Tbsp white vinegar let set 5 min)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 large lemon, zested and juiced
  • 1 Tbsp dried lavender buds
  • Glaze:
    • 1 cup powdered sugar
    • 1 Tbsp milk
    • 1 large lemon, zested and juiced
    • 1/2 tsp dried lavender buds

Directions:

Prepare two loaf pans with shortening and flour.  Preheat oven to 325 degrees F.

Cream butter and sugar in electric mixer until light and fluffy.  Add eggs one at a time, and continue mixing until mixture looks like buttercream frosting.

Gently mix in salt and baking soda.

Add lemon zest and juice to buttermilk, and set aside.

To batter, alternate adding flour and lemon buttermilk in three additions, and mix just until incorporated.  Stir in lavender.

Pour into prepared pans and bake approximately 45 minutes until toothpick inserted in center comes out clean.  Cool loaves 10 minutes in pans.  Remove and cool completely.

Once cool, prepare glaze by mixing powdered sugar, milk, lemon zest and juice, and lavender.  Pour over loaves.

Enjoy!

Cheers & Hugs,
Jodi

*Original recipe slightly adapted from FudgeRipple

54 thoughts on “Lemon Lavender Loaf”

  11. We are divided in our opinions about the Lemon Lavender Loaf. After reading the post to Benjamin, he looked at me and said : “Flowers are not for eating, they are for smelling!” I explained that these are dried and safe to eat. He replied : “Gem, the flowers will not like it.” Gem says “Yumalicious”! My apologies to the flowers. Thank-you, from one of us!

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  20. Sounds & looks decadent! Bet your kitchen still smells good! Lavender makes me itch & bothers my sinus, so wont get to try, but love lemon maybe can do without the lavender. I used to love it & one resturant I used to go to used lavender as a garnish on a soup, which thinking about it may have been lemon soup, too many years ago, and they made a salad that had edible flowers sprinkled on top & I think that included lavender & mints. This was back in the day when a gourmet sandwhich was sprouts, cucumbers, cream cheese, seeds & nuts. It was a Berkeley thing. Suprisingly refreshing and tasty!

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