Indulge in the delightful flavors of this Lemon Lavender Bread recipe, where citrusy sweetness meets the aromatic essence of dried lavender and zesty lemon zest. Topped with a sprinkle of lemon lavender sugar and a vibrant lemon glaze, this easy-to-make treat is a guaranteed crowd-pleaser.
Jump to:
Why You Will Love This Lemon Lavender Bread
This Lemon Lavender Bread is really easy to put together. And when you finish it with the fresh lemon glaze and lemon lavender sugar it will seem like you spent a lot of time on it, but you didn't!
If you want more lavender recipes, check out my Lavender Cheesecake I made in the Instant Pot and this Lavender Pisco Sour!
Another tip...this Lemon Lavender Bread is really good the next day. The lemony flavor sets in even more and the glaze gets a slight crunch to it along with the lavender sugar. You should definitely save some for the next day, maybe with some coffee?
Is All Lavender Edible?
All lavender is edible, however, I recommend culinary lavender because it has the best taste. I have a culinary lavender bush but I have also used my other lavender buds in my garden as well.
You can find dried lavender buds in your grocery store bulk area or buy them online. There are so many things you can make in the kitchen with dried lavender buds!
How to Make Lemon Lavender Bread
Preheat the oven to 350°F and prepare a pan with non-stick spray and/or parchment paper. In a mixing bowl sift the flour, baking powder, and salt together. Stir in the lavender and set aside.
In another mixing bowl, whisk together the sour cream and sugar until smooth. Add the eggs one at a time whisking in completely before adding the next and then mix in the lemon juice, zest, and vanilla.
Add the dry ingredients to the wet ingredients in thirds, whisking lightly just until incorporated. Switch to a spatula and stir in the vegetable oil.
Pour the batter into the pan and bake for 40 minutes for a regular-sized bread pan or 20 minutes for mini loaf pans. Check with a toothpick, it's ready when the toothpick comes out clean.
How to Make Lemon Lavender Sugar
Flavor-infused sugars are easy to make and can change your baking game in the kitchen! To make lavender lemon sugar, all you need is a small coffee/nut grinder or food processor.
Add the dried lavender buds and sugar and pulse to combine. After that, add some freshly grated lemon zest and shake it all up in a closed container. The longer it sits, the more flavor will infuse the sugar.
Recipe FAQs
While dried lavender is recommended for this recipe, you can use fresh lavender as well. Just keep in mind that fresh lavender may have a stronger flavor, so you might want to adjust the amount to avoid overpowering the bread.
I made mine in my mini loaf and bundt cake pans because they are so cute. You can also make this in a full-size 9x5 loaf pan or even a muffin tin.
To keep the bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for 2-3 days. If you want to extend its shelf life, refrigerate it for up to a week.
Yes, you can freeze the bread for future enjoyment. Once cooled completely, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw it at room temperature before serving.
Absolutely! You can experiment with gluten-free flour blends that are suitable for baking. Keep in mind that the texture and rise of the bread may differ slightly from the original recipe.
If you get a chance to make this Lemon Lavender Bread Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Lemon Lavender Bread Recipe
Ingredients
Lemon Lavender Bread
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon dried lavender buds
- 1 cup sour cream (can sub greek yogurt)
- 1 cup sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
Lemon Glaze
- 1 cup powdered confectioners sugar
- 4 tablespoons fresh lemon juice
Lemon Lavender Sugar
- ¼ cup sugar
- 1 teaspoon dried lavender buds
- 1 teaspoon lemon zest
Instructions
Lemon Lavender Bread
- Preheat the oven to 350°F and prepare a pan with non-stick spray and/or parchment paper.
- In a mixing bowl sift the flour, baking powder, and salt together. Stir in the lavender and set aside.
- In another mixing bowl, whisk together the sour cream, and sugar, until smooth. Add eggs one at a time whisking in completely before adding the next.
- Add eggs, one at a time, whisking in completely before adding the next. Add the lemon juice, zest, and vanilla and combine.
- Add the dry ingredients to the wet ingredients in thirds, whisking lightly just until incorporated. Switch to a spatula and stir in the vegetable oil.
- Pour the batter into the prepared pan and bake for 40 minutes for a regular-sized bread pan or 20 minutes for mini loaf pans. Check with a toothpick, it's ready when the toothpick comes out clean.
Lemon Lavender Sugar
- Place sugar and lavender buds in a small coffee grinder or food processor and pulse until the lavender has been chopped up but not pulverized (this should only take a few pulses). Put sugar in a sealable container and add the lemon zest. Place the lid on the container and shake to get all of the flavor to combine.
Lemon Glaze
- Add powdered sugar and lemon juice to a small bowl and whisk until nice and smooth.
- Once the bread has cooled completely, gently pour the glaze on top and then sprinkle with lemon lavender sugar right away before the glaze dries.
Notes
- To keep the bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for 2-3 days. If you want to extend its shelf life, refrigerate it for up to a week.
- To freeze the bread, make sure it has cooled completely then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw it at room temperature before serving.
- For a gluten-free option, you can experiment with gluten-free flour blends that are suitable for baking. Keep in mind that the texture and rise of the bread may differ slightly from the original recipe.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Gordon Reed says
I have just finished preparing this recipe. The only thing I found is the “Prep Time was off by 8 minutes. The recipe is easy.
Emily says
Thanks, Gordon, appreciate the tip. Enjoy!
Shari Grandidier says
Making it right now and looks delicious! One question, was I suppose to use the lavender sugar for the sugar in the bread or is that just an extra recipe to use for other things?
Emily says
Hi Shari, just use regular sugar for the bread and the lavender sugar is for on top. Enjoy!
Sue says
This is my favorite lemon bread! The lavender makes it so special. I love making mini loaves so I can freeze one for later!
Emily says
Great idea, thanks, Sue!
Sarah S says
What is the vegetable oil for (in the bread section of the recipe)?
Emily says
Hi Sarah, the vegetable oil gets stirred in at the very end of the batter making process. 🙂
sarah says
I'm making this as we speak and it is in the oven!!! but wondering, for the future to make it a bit healthier, Do you think you could use a healthier flower and stevia instead of sugar?
Emily says
Hi Sarah, I hope your bread turned out amazing! You can always substitute different ingredients, and I'm sure you know the result will change slightly. Of course, it depends on the type of flour you want to try. My recommendation would be to follow the guidelines for that flour, some flours are more glutenous, etc. As for stevia, I have not tried this recipe with a sugar substitute but I can't see why it wouldn't work. Just like with the flour, make sure you are following the recommendations for the substitute so you get the sweetness for the recipe. Enjoy!
Maureen says
Can I use a regular sized bundt pan for the lemon lavender recipe? Know a loaf pan ok....or do I need to double the recipe? Thank you
Emily says
Hi Maureen, I would double the recipe for a bundt pan.