Lavender Lemon Tea Loaf

Lavender lemon tea loaf is a sweet quick bread perfectly made for pairing with tea, featuring a citrusy lemon and sweet floral lavender flavor.

Lavender Lemon Tea Loaf

Lavender lemon tea loaf is a sweet, quick bread perfectly made for pairing with tea or coffee. It features a citrusy lemon and a sweet, floral lavender flavor. Why is it called tea loaf? Quick breads are also called tea loaf or tea bread since they can be made to be served with tea. They do not generally contain tea; this is similar to the way coffee cake is called coffee cake, but does not actually contain coffee. 

What is culinary lavender? Culinary lavender is used in this recipe and adds a sweet floral flavor to foods and baked goods like this lavender lemon tea loaf. Culinary lavender (not to be confused with lavender oil) is also known as edible lavender, food grade lavender or lavender spice and contains the dried lavender leaves prepared for food use. Culinary lavender is sweeter than other lavender varieties, making it ideal for cooking and baking. Culinary lavender also has less oil than other lavender varieties that are used for aromatics such as in oil and soaps. This more subtle flavor makes it a perfect pairing with lemon for this tea loaf.

How to Make Lavender Lemon Tea Loaf

You can find dried culinary lavender locally, at specialty food stores or online. Look for an English variety, such as Hidcote. Be sure to read the label carefully to ensure you are choosing an appropriate culinary lavender for this recipe (and not lavender oil).

Ingredients

Bread:

• 1 cup granulated sugar
• ½ cup cooking oil
• 2 large eggs, beaten
• 1 Tablespoon fresh lemon zest
• ½  cup milk
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 Tablespoon dried culinary lavender * see note

Glaze:

• ¼ cup powdered sugar
• 3 Tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest

Instructions

Line an 8 1/2″ x 4 1/2 ” loaf pan with parchment paper and grease well. 

In a large mixing bowl, whisk the all-purpose flour, baking powder and salt. In a smaller mixing bowl, whisk the cooking oil, beaten eggs, 1 Tablespoon lemon zest and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients; mix until just combined. Add in the culinary lavender.

Pour batter into the prepared loaf pan and bake at 350°F for 55 minutes – 1 hour, or until a toothpick comes out clean when inserted into the center. Cover the center of the loaf with foil during the last 20 minutes of baking if it begins to brown too quickly. 

Cool bread in pan 15 minutes, then turn out to wire rack to cool completely. Once cooled completely, combine the ingredients for the glaze and spoon on top of bread. Let set for 15-20 minutes before slicing. 

Tips for Lavender Lemon Tea Loaf

• Culinary lavender is dried edible lavender leaves from the lavender plant that are prepared for culinary uses (NOT lavender oil); I like to use dried Hidcote lavender, which is an English lavender 
• Do not over mix the batter
• Store in airtight container for up to 72 hours
• Bread freezes well sealed in an airtight container for up to 3 months

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