If you are craving a bright, floral, and utterly delightful treat, this Lavender Lemon Bread with Lemon Drizzle Glaze Recipe will become your new favorite springtime indulgence. The bread bursts with sunny lemon flavor, gently accented by aromatic lavender, creating a unique balance that dances on your taste buds. The luscious lemon drizzle glaze on top adds the perfect tangy-sweet finish, making each bite feel like a little celebration. Whether for breakfast, dessert, or a cozy afternoon snack, this bread brings warmth and joy to your kitchen.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients, each thoughtfully selected to craft the perfect harmony of flavor, texture, and aroma. From the tender crumb to the floral brightness and zesty lemon punch, every component plays a crucial role in making this bread truly special.
- 1½ cups flour: The base of our bread, giving structure and softness.
- ½ teaspoon salt: Enhances all the sweet and floral flavors.
- ¾ teaspoon baking powder: Helps the bread rise for a light texture.
- ¼ teaspoon baking soda: Works with buttermilk to create a tender crumb.
- ½ cup unsalted butter: Adds richness and moistness to every bite.
- ¾ cup granulated sugar: Sweetness that pairs beautifully with lemon and lavender.
- 1 teaspoon culinary-grade dried lavender buds: Gives a delicate, fragrant floral note.
- 2 tablespoons dried lemon peel: Packs in concentrated lemon flavor and a subtle texture.
- ½ tablespoon pure vanilla extract: Adds depth and balances the zingy lemon.
- 2 eggs: Bind the bread and provide a tender crumb.
- ½ cup buttermilk: Offers moisture while reacting with baking soda for lift.
- 2 tablespoons fresh lemon juice: Infuses brightness and fresh citrus zing.
- 1 cup powdered sugar (for the glaze): Sweetens the glaze to perfection.
- 1 tablespoon buttermilk (or milk): Thins out the glaze for easy drizzling.
- 1 tablespoon fresh lemon juice (for the glaze): Keeps the glaze tangy and fresh.
- ½ teaspoon fresh lemon zest: Enhances the glaze’s citrus aroma.
How to Make Lavender Lemon Bread with Lemon Drizzle Glaze Recipe
Step 1: Preheat and Prepare Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit so it’s ready once your batter is mixed. In a small bowl, whisk together flour, salt, baking powder, and baking soda—these dry ingredients set the foundation for the perfect rise and crumb texture of your bread.
Step 2: Create the Lavender Sugar Blend
Using a food processor, blend the granulated sugar with dried lavender buds and dried lemon peel until it becomes a finely textured lavender sugar. This step is where your bread gets that amazing floral and citrusy aroma that sets it apart from ordinary lemon bread.
Step 3: Cream Butter and Lavender Sugar
In a mixer, cream together the unsalted butter and the lavender sugar mixture for about 5 to 6 minutes. This process incorporates air into your butter, making the bread light and fluffy. Remember to scrape down the bowl occasionally to ensure even mixing. Then, add the eggs one at a time, beating well between each addition to keep the mixture smooth and creamy.
Step 4: Combine Wet Ingredients
In a separate small bowl, stir together the buttermilk, vanilla extract, and fresh lemon juice. This mix adds moisture and enhances the tangy flavor that makes this bread sing.
Step 5: Mix Batter and Bake
With your mixer on low, alternate adding half of the dry flour mixture, then slowly pour in half of the wet buttermilk mixture. Repeat with the remaining flour and buttermilk mixtures, stirring just until combined. Avoid overmixing to keep your bread tender. Pour the batter into greased mini loaf pans, dividing it evenly, and bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes before transferring them to a cooling rack to cool completely.
Step 6: Prepare and Apply the Lemon Drizzle Glaze
Whisk together powdered sugar, buttermilk (or milk), fresh lemon juice, and lemon zest in a medium bowl until smooth. Drizzle this luscious glaze generously over the cooled loaves, then sprinkle a pinch of lavender buds on top for a pretty, aromatic finish. Allow the glaze to set before serving to enjoy that perfect sweet-tart crunch on each bite.
How to Serve Lavender Lemon Bread with Lemon Drizzle Glaze Recipe
Garnishes
To elevate the presentation, sprinkle extra dried lavender buds or a little extra lemon zest on top of the glaze just before serving. Fresh lavender sprigs or thin lemon slices can also add a beautiful touch that makes this bread feel extra special.
Side Dishes
This bread pairs wonderfully with a hot cup of tea, like Earl Grey or chamomile, to highlight the floral notes. A dollop of whipped cream or a scoop of vanilla ice cream turns it into a decadent dessert. For a light brunch, serve it alongside fresh berries or a citrus salad.
Creative Ways to Present
For parties or gifts, wrap individual mini loaves in parchment paper tied with a ribbon and a sprig of lavender. You can also slice and toast pieces lightly, then spread with rich cream cheese or lemon curd for a delightful variation.
Make Ahead and Storage
Storing Leftovers
Store leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This keeps it moist and preserves the fresh lemon and lavender flavors beautifully.
Freezing
If you want to enjoy this delight later, wrap the cooled loaves tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the fridge before glazing and serving for the best texture.
Reheating
To freshen up slices, simply warm them in a toaster oven or regular oven at 300 degrees for 5-7 minutes. Avoid the microwave for reheating to prevent the bread from becoming gummy. Warmed slices taste just like freshly baked!
FAQs
Can I use fresh lavender instead of dried for this Lavender Lemon Bread with Lemon Drizzle Glaze Recipe?
It’s best to use culinary-grade dried lavender buds for this recipe because fresh lavender can be overpowering and watery. Dried buds provide a subtle floral note that infuses gently without overwhelming the lemon flavor.
What if I don’t have buttermilk? Can I substitute something else?
Absolutely! You can make your own buttermilk substitute by stirring 1 tablespoon of white vinegar or lemon juice into ½ cup of milk and letting it sit for 5-10 minutes. This mimics the acidity needed for a tender crumb and proper rise.
Is it necessary to make the lavender sugar in a food processor?
While the food processor helps distribute the lavender and lemon peel evenly and releases more fragrance, you can also finely grind the dried lavender and lemon peel by hand or with a mortar and pestle if you prefer.
Can I make this bread in one large loaf pan instead of mini loaf pans?
Yes, this batter works well in a standard 9×5 inch loaf pan as well. Just increase the baking time to about 45-55 minutes, checking for doneness with a toothpick.
How soon should I eat the bread after glazing?
Allow the glaze to set for at least 20-30 minutes to develop a slightly firm texture before slicing. The bread can be enjoyed right after, and it tastes best within a couple of days when fresh.
Final Thoughts
There’s something truly magical about this Lavender Lemon Bread with Lemon Drizzle Glaze Recipe that brightens any moment you share it. With its charming blend of floral and citrus flavors, and that irresistibly zesty glaze, it’s an absolute joy to bake and even more delightful to eat. I can’t wait for you to try making this bread and experience how it fills your kitchen with warmth and cheer. Trust me, it will become a beloved recipe you’ll want to bake again and again.
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Lavender Lemon Bread with Lemon Drizzle Glaze Recipe
- Total Time: 45 mins
- Yield: 12 mini loaves
Description
This delightful Lavender Lemon Bread features the bright, refreshing flavors of lemon paired with a subtle hint of culinary lavender, baked to perfection in mini loaf pans. Topped with a tangy lemon drizzle glaze, this moist and aromatic quick bread makes a perfect springtime dessert or snack, combining floral and citrus notes into a tender, flavorful treat.
Ingredients
Quick Bread
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon culinary-grade dried lavender buds
- 2 tablespoons dried lemon peel
- ½ tablespoon pure vanilla extract
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice
Glaze
- 1 cup powdered sugar
- 1 tablespoon buttermilk (or substitute regular milk)
- 1 tablespoon fresh lemon juice
- ½ teaspoon fresh lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature before baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set this mixture aside for later use.
- Create Lavender Sugar: Using a food processor, blend the granulated sugar, dried lemon peel, and lavender buds until the mixture forms a fine, fragrant lavender sugar blend.
- Cream Butter and Sugar: In a stand mixer or with a hand mixer, cream the softened unsalted butter with the lavender sugar blend on medium speed for about 5–6 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to maintain a smooth, creamy texture.
- Combine Wet Ingredients: In a small bowl, mix together the buttermilk, vanilla extract, and fresh lemon juice. Set aside.
- Incorporate Dry and Wet Mixtures: On low mixer speed, add half of the reserved flour mixture to the creamed butter and sugar mixture, followed slowly by the buttermilk mixture. Then add the remaining flour mixture and mix just until combined. Avoid overmixing to keep the bread tender.
- Prepare Pans and Bake: Grease mini loaf pans well. Divide the batter evenly among the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Bread: Allow the bread to cool in the pans on a cooling rack for 15 minutes, then carefully remove the loaves and let them cool completely on the rack.
- Make Glaze: In a medium bowl, whisk together the powdered sugar, buttermilk (or milk), lemon juice, and lemon zest until smooth.
- Finish with Glaze: Drizzle or pour the lemon glaze over the cooled lavender lemon loaves. Optionally, sprinkle with a small pinch of lavender buds for decoration. Let the glaze set before serving.
Notes
- Use culinary-grade dried lavender as it is safe for consumption and adds the perfect floral note.
- Do not overmix the batter to avoid tough bread; mix just until ingredients are combined.
- Mini loaf pans give perfectly portioned loaves, but this recipe can be baked in a standard loaf pan; adjust baking time accordingly.
- If you don’t have dried lemon peel, substitute with 1–2 teaspoons of finely grated lemon zest.
- Let the glaze set completely before slicing to prevent it from smearing or soaking into the bread unevenly.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
