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Lavender Lemon Bread

Yield: I Loaf in "8.9 x 3.7 x 2.5" pan


  • 1 stick of butter

  • 2 Eggs

  • 1/2 cup or Milk

  • 4 T of fresh lemon juice

  • 1 t of Maple Syrup

  • 1 t of Honey

  • 1 1/2 cups of Flour

  • 1/2 t of salt

  • 1 t Baking Powder

  • 1/4 t of baking soda

  • 3/4 cup of sugar and 1 T

  • 2 t of food grade dried lavender buds

  • 4 t of lemon zest


  • 1 cup Powdered Sugar

  • 1 1/2 T fresh lemon juice


  1. Preheat oven to 350 degrees F.

  2. Whisk together your flour, salt, baking powder, baking soda and set aside.

  3. Combine milk, lemon juice, honey, and vanilla in a small bowl and set aside.

  4. In a small food processor or blender, pulse together sugar, lavender and lemon peel.

  5. Using a standing mixer, combine the sugar and butter on a medium speed. Mix for 3-4 minutes.

  6. Add your eggs one at a time, scraping sides of bowl as needed.

  7. On a low speed, add half of the flour mixture. Mix well. Then add your remaining flour mixture.

  8. While the mixture is still on low, add your milk mixture slowly. You do not want to over beat this.

  9. Pour batter into greased loaf pan and place into the oven.

  10. Bake for 40-45 minutes or until the toothpick comes out clear.

  11. Cool your bread completely before pouring the glaze.

  12. Combine your powdered sugar and lemon juice until smooth.

  13. Pour over cooled bread and sprinkle with lemon zest and lavender leaves.

  14. Enjoy!

Happy Planning :),



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