Lemon Lavender Bread Recipe

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: 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.

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.

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.

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.