Lemon Lavender Bread Recipe

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.

lemon lavender bread photos including lemon lavender sugar, a loaf and bundt with lemon icing and lemon lavender sugar sprinkled on top
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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!

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 citrus season, I came up with another Lemon Lavender recipe.

This Lemon Lavender Bread is really easy to put together. The finishing touches with the fresh lemon glaze and lemon lavender sugar make it seem complicated than it is. I made mine in the mini loaf and bundt cake pans I own because they are just so cute. You can also make this in a full-size loaf pan (think Starbuck, but yours will be much better, and fresher)!

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. I use dried buds from my garden (I have a culinary lavender bush). You can also find dried lavender buds in your grocery store bulk area. There are so many things you can make in the kitchen with dried lavender buds. I recommend culinary lavender because it has the best taste, although all lavender is technically edible.

lemon lavender mini loaf
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Lemon Lavender Bread with Lemon Lavender Sugar

Course Breakfast, Dessert, Snack
Keyword lemon bread, lemon cake, lemon loaf, lemon recipe

Ingredients

Lemon Lavender Bread

  • cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup yogurt or sour cream
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup vegetable oil

Lemon Glaze

  • 1 cup powdered confectioners sugar
  • 4 tbsp lemon juice

Lemon Lavender Sugar

  • ¼ cup sugar
  • 1 tsp dried lavender buds
  • 1 tsp lemon zest

Instructions

Lemon Lavender Bread

  • Preheat oven to 350° and prepare a pan with non-stick spray and/or parchment paper.
  • In a mixing bowl, sift flour, baking powder and salt together 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 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 20 minutes for mini loaf pans or 40 minutes for a regular-sized bread pan. Check with a toothpick, it's ready when the toothpick comes out clean.
    batter in mini bundt pan

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.
    lemon lavender sugar

One last tip…these are actually better the next day IMO. The lemony flavor sets in 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??? If you love this recipe, here are some of my other lavender recipes to try:

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