A Lemon Lavender Bread recipe that is delicious, citrusy, sweet, and easy to make! It has lemon zest and dried lavender in the bread and sugar topping. It is also topped with a bright lemon glaze that is sure to delight. Your house will smell amazing when you make this simple treat.
It's February and cold but I'm already dreaming of sunshine and flowers. It's kind of unfair that citrus peaks in winter since it reminds me of sunshine...sorry citrus! But, the good news is, you can make bright and delicious treats to get you through the end of winter!
This Lemon Lavender Bread is really easy to put together. The touches with the fresh lemon glaze and lemon lavender sugar make it seem more complicated than it is.
I was obsessed with lavender last year. All you have to do is look at my past posts like this Lavender Cheesecake I made in the Instant Pot and this Lavender Pisco Sour. I don't think my love of lavender is going anywhere.
Since it is also the citrus season, I came up with another Lemon Lavender recipe. The subtle hints of lavender in the bread and sugar add just the right amount of floral aroma to take this loaf to the next dimension.
One last 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...WOW! You should definitely save some for the next day, maybe with some coffee?
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 yogurt or sour cream and sugar until smooth. Add the eggs one at a time whisking in completely before adding the next. 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 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 a Quick Lemon Glaze
Glazes for bread and pastries are so quick and easy to make and add extra moisture and flavor. To make a lemon glaze, add powdered sugar and lemon juice to a small mixing bowl and whisk together.
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.
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!
What kind of pan to use for Lemon Lavender 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 loaf pan (think Starbucks, but yours will be much better, and fresher) or even a muffin tin.
Lemon Lavender Bread with Lemon Lavender Sugar
Equipment
- bread loaf pan
- small coffee/nut grinder or small food processor
Ingredients
Lemon Lavender Bread
- 1½ cups all-purpose flour
- 1 tablespoon dried lavender buds
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup yogurt or sour cream
- 1 cup sugar
- 2 large eggs
- 2 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
Lemon Glaze
- 1 cup powdered confectioners sugar
- 4 tablespoon 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 yogurt/sour cream and sugar until smooth. 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 oil.
- Pour the batter into your 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 Glaze
- Add powdered sugar and lemon juice to a 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.
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. Place sugar in a sealable container and add lemon zest. Place lid on the container and shake to get all of the flavor to combine.
Notes
- nutrition facts using low-fat yogurt and assuming 12 servings from a regular 9" loaf
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you make this Lemon Lavender Loaf?
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Kati says
I’d love to make this for Easter baskets I’m doing for neighbors….can I use mini loaf pans? This looks wonderful!
Emily says
Yes! You can make these in mini pans. In fact, my recipe has instructions for mini pans and regular loaf pans. Enjoy!
Mae says
Ok so the lemony goodness of this bread is so great - and you are right, even better the next day. Delicious with my morning coffee!
Emily says
I'm telling you, it's worth it to save some for the next day, as hard as that is to do!😁
Kristie says
Is there any other lemon flavoring in the bread beside the lemon zest?
Emily says
Hi Kirstie! Yes, there should be 2 tbs lemon juice in the bread. Sorry about the miss in the recipe but it is updated now. Enjoy!
Jen says
There’s NO lavender in the bread only the topping. You should reword the heading to lemon bread with lavender glaze.
Emily says
Hi Jen, it looks like there was a typo in the recipe, but there is absolutely lavender in the bread as well as the topping. I apologize for the miss but it has been corrected. Thanks for the heads up!
Jen Talley says
I have never used lavender buds before! This sounds so delicious!
Jess says
I love everything lemon. The lavender is an added bonus!
Leslie says
Drooling over this amazing recipe!
SARA RODRIGUEZ BRAVO says
I never tried lemon lavender sugar before! Love lemon desserts so I will try it for sure. Looks delicious!
Emily says
It adds an extra layer of flavor that would be good on almost any lemon dessert!
Chef Dennis says
This Lemon Lavender Bread is mouthwatering! It's making me drool.
Patrice says
I'm a big fan of lavender so this looks like a bread I would love!
Sanna says
What a refreshing recipe! I’m definitely trying it out.
Sula says
I love lemon bread, and the addition of lavender sounds amazing! Must try!
Emily says
Lemon and Lavender are a heavenly combination!
Marina says
Fantastic recipe I will definitely try it out! Lemon and lavender bread sounds great with a coffee’
Emily says
It's soooo good with coffee! I may have had more than one piece 🙂