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
