Can I substitute the lavender in this recipe?

Yes, if you’re not a fan of lavender or prefer a different flavor profile, you can skip it altogether. Alternatively, you could replace it with lemon zest to enhance the citrus flavor. However, keep in mind that lavender provides a unique, floral note that perfectly complements the lemon.

How can I make this loaf gluten-free?

To make this recipe gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or another binding agent to ensure the loaf holds its shape and texture.

How do I store leftover Lemon Lavender Loaf?

Store any leftover Lemon Lavender Loaf in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can store it in the fridge for up to 5 days. You can also freeze the loaf for up to 2 months. Be sure to wrap it tightly in plastic wrap or foil before freezing.

Can I add a glaze to the Lemon Lavender Loaf?

Yes, adding a glaze is a great way to enhance the sweetness and lemon flavor of the loaf. Simply mix powdered sugar with a little lemon juice to make a simple glaze, and drizzle it over the loaf after it cools. For a more decadent option, you can use a sugar glaze or even candied lemon slices for an extra touch of elegance.

Lemon Lavender Loaf – Easy Recipe to Try Today

Name: Lemon Lavender Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 eggs (medium); ¾ cup granulated sugar (150 grams); ½ cup freshly squeezed lemon juice (120 milliliters); ¾ stick unsalted butter, melted (80 grams); 1 teaspoon dried lavender; 2 cups all-purpose flour (280 grams); 2½ teaspoons baking powder; ¼ cup freshly squeezed lemon juice (60 milliliters); 1 tablespoon sugar; 1 cup granulated sugar (200 grams) (for candied lemon, optional); 1 cup water (250 milliliters) (for candied lemon, optional); 2 small lemons (for candied lemon, optional)

Description

This Lemon Lavender Loaf is a refreshing and fragrant spring dessert that combines zesty lemon with aromatic lavender. Perfectly moist, this loaf is a delightful treat for any occasion, whether enjoyed with a cup of tea or as a light dessert.

Ingredients

Scale

2 eggs (medium)
¾ cup granulated sugar (150 grams)
½ cup freshly squeezed lemon juice (120 milliliters)
¾ stick unsalted butter, melted (80 grams)
1 teaspoon dried lavender
2 cups all-purpose flour (280 grams)
2½ teaspoons baking powder
¼ cup freshly squeezed lemon juice (60 milliliters)
1 tablespoon sugar
1 cup granulated sugar (200 grams) (for candied lemon, optional)
1 cup water (250 milliliters) (for candied lemon, optional)
2 small lemons (for candied lemon, optional)

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Instructions

Preheat your oven to 360°F (180°C). Line a 2-pound loaf tin with parchment paper.
Whisk the eggs and sugar together until pale and creamy. Add the lemon juice, melted butter, and lavender. Stir until well combined.
Sift the flour and baking powder into the wet ingredients. Mix with an electric mixer until fully incorporated.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 40-45 minutes or until a skewer inserted comes out clean. Let it cool.
Immediately after removing the loaf from the oven, pour the sweetened lemon juice over the loaf.
Optional: Decorate with candied lemon slices.

Notes

Do not overbake the loaf, as it could result in a dry texture.
Store the loaf in an airtight container for up to 3 days or refrigerate for up to 5 days.
If you do not want to use candied lemon slices, you can skip them or drizzle with a sugar glaze instead.
The lavender should be used in moderation to avoid overpowering the flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260 kcal
Sugar: 31 g
Sodium: 14 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 41 mg