Life is Rosy

Lavender Lemon Loaf Recipe for the Summer

Lavender Lemon Loaf Recipe

Lavender Lemon Loaf Recipe

“Lavender meets lemon in this sweet and refreshing lavender lemon loaf recipe. It’s the perfect breakfast dessert!”

– Jessa Marie

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Okay, I know lavender season has ended, and to be honest I missed it (*sad face*), but we can still cook with it!

If you know anything about me, it should be that I love lemon anything. My happy baking place is filled with lemons. And in my humble opinion lemon and lavender were always meant to be together. They complement one another so well, whether that’s colour or flavour palette.

They belong together! So I thought to myself, why not combine lemon and lavender and create the ultimate summer flavour combination, THE LAVENDER LEMON LOAF!

This loaf is my masterpiece. When I tasted it for the first time, it felt like summer perfection. It’s refreshing, flavourful, and dare I say soothing. Starting your morning with a slice of this lavender lemon loaf can make any Monday better.

But obviously every recipe journey has its obstacles and this one is no different. Here are my lavender lemon loaf tips:

Tips

  1. Make sure you sift the flour and baking powder together a couple times when mixing them together. This will help it behave more like cake flour and make your loaf fluffier.

  2. It’s really important that the butter be softened. So if you don’t have a lot of time to wait for your butter to come to room temperature, put it on a plate in the microwave for 5 seconds and repeat this until you can slice it with a butter knife easily. Don’t put it in for 20 seconds straight or else you’ll get a butter puddle in there.

  3. When you’re lining your loaf pan with parchment paper, use some of your batter as “glue” to stick the parchment to the pan. This will stop it from folding inward while baking. Remember to leave some excess parchment paper hanging out over the edges of the pan to make it easy for you to pull your loaf out of the pan when it’s ready.

  4. After you pour your batter into the loaf pan, make sure you tap the sides and bottom of it to get rid of some of the air bubbles in the batter. You don’t want air bubbles creating cracks inside your loaf.
Lavender Lemon Loaf Recipe

Lavender Lemon Loaf Recipe

Prep Time: 30 minutes
Cook Time: 40 minutes

Serves: 8

Lavender Lemon Loaf Ingredients

Lavender Lemon Loaf
Lemon Drizzle Icing

Tools

Recipe Steps

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl, sift together the flour and baking powder. Add the lavender florets and lemon zest. Mix well. (See image 2)
  3. Next in a separate bowl, cream together the brown sugar and butter until smooth. I suggest using a mixer to do this.
  4. Beat in the eggs one at a time, and add the vanilla, mix until well combined. (See image 4)
  5. Add in the milk and flour mixture a little at a time, alternating between the two. Mix until batter is smooth. (See images 5 and 6)
  6. Next line your 8.5 x 4.5 loaf pan with parchment paper. See tip 3 on how to do this.
  7. Pour your lavender lemon loaf batter into your pan and make sure to tap the sides and bottom to get all the air bubbles out. (See image 7)
  8. Bake for 40-45 minutes. Insert a toothpick in the centre. It should come out cleanly when it’s done. (See image 8)
  9. While your loaf is cooling, mix together the icing sugar and lemon juice to make your lemon drizzle icing.
  10. Once your lavender lemon loaf has cooled, pull it out of the pan using the excess parchment paper on both sides and place it onto a plate. Then, evenly pour your icing over top.
  11. Slice into 1 inch thick slices and enjoy!
Lavender Lemon Loaf Recipe
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Lavender Lemon Loaf Recipe

Make this lavender lemon loaf as a refreshing and sweet dessert or as yummy breakfast treat.
Course Dessert
Cuisine American
Keyword lavender, lavender lemon loaf, lemon drizzle, lemon loaf
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8
Calories 307kcal

Equipment

  • hand mixer
  • 8.5 x 4.5 inch loaf pan
  • parchment paper

Ingredients

Lavender Lemon Loaf

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp lavender florets
  • 1 lemon’s worth of lemon zest
  • 1 cup brown sugar
  • 3/4 cup butter
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup milk

Lemon Drizzle Icing

  • 2 cups icing sugar
  • 1 lemon’s worth of lemon juice

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a bowl, sift together the flour and baking powder. Add the lavender florets and lemon zest. Mix well. (See image 2)
  • Next in a separate bowl, cream together the brown sugar and butter until smooth. I suggest using a mixer to do this.
  • Beat in the eggs one at a time, and add the vanilla, mix until well combined. (See image 4)
  • Add in the milk and flour mixture a little at a time, alternating between the two. Mix until batter is smooth. (See images 5 and 6)
  • Next line your 8.5 x 4.5 loaf pan with parchment paper. See tip 3 on how to do this.
  • Pour your lavender lemon loaf batter into your pan and make sure to tap the sides and bottom to get all the air bubbles out. (See image 7)
  • Bake for 40-45 minutes. Insert a toothpick in the centre. It should come out cleanly when it’s done. (See image 8)
  • While your loaf is cooling, mix together the icing sugar and lemon juice to make your lemon drizzle icing.
  • Once your lavender lemon loaf has cooled, pull it out of the pan using the excess parchment paper on both sides and place it onto a plate. Then, evenly pour your icing over top.
  • Slice into 1 inch thick slices and enjoy!

Check out my no bake raspberry cheesecake jars or my easy vanilla cupcake recipe for more easy dessert recipes! Subscribe below to never miss a new recipe.

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