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lavender lemon cake loaf

Lemon Lavender Bread Recipe

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 222kcal
Author: Emily
A Lemon Lavender Bread recipe with lemon zest and lavender in the bread, a lemon glaze, and a lemon lavender sugar topping that is amazing.
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Lemon Lavender Bread

  • 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


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.


  • 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.


Serving: 1slice | Calories: 222kcal | Carbohydrates: 28.4g | Protein: 3.8g | Fat: 10.3g | Saturated Fat: 1.7g | Cholesterol: 32mg | Sodium: 124mg | Potassium: 165mg | Fiber: 0.5g | Sugar: 15.9g | Calcium: 80mg | Iron: 1mg