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–+ servings

Lavender Lemon Tea Loaf

thetimelessbaker
Lavender lemon tea loaf is a sweet, quick bread perfectly made for pairing with tea, featuring a citrusy lemon and sweet floral lavender flavor.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
cooling time 2 hours 20 minutes
Total Time 3 hours 40 minutes
Course brunch, Dessert
Cuisine American
Servings 12 servings
Calories 233 kcal

Equipment

  • 8 1/2" x 4 1/2 "loaf pan
  • mixing bowls of various sizes
  • parchment paper

Ingredients
  

For the bread:

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

For the 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 1 ½ cups all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt
  • In a smaller mixing bowl, whisk the 1 cup granulated sugar, ½ cup cooking oil, 2 large eggs, 1 Tablespoon fresh lemon zest and ½ cup milk.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients; mix until just combined. Add in the 1 Tablespoon dried 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 (¼ cup powdered sugar, 3 Tablespoons fresh lemon juice and 1 teaspoon fresh lemon zest) and spoon on top of bread. Let set for 15-20 minutes before slicing.

Notes

  • 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

Nutrition

Serving: 1sliceCalories: 233kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 32mgSodium: 149mgPotassium: 49mgFiber: 1gSugar: 20gVitamin A: 66IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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