Lavender lemon bread (made in mini loaf pans) is bursting with sunshine-y lemon flavor and a gentle hint of lavender and is topped with a lemon drizzle icing for the perfect spring dessert treat.
Key Ingredients
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- Butter
- Lavender sugar – easy to make yourself! (See below.)
- Eggs
- Buttermilk
- Fresh lemon juice
- Powdered sugar
How to Make Mini Lemon Lavender Bread Loaves
Step 1: Whisk together the dry ingredients; set aside.
Step 2: Make the lavender sugar.
How to Make Lavender Sugar
- Lavender buds – Make sure you get culinary-grade lavender buds which are safe for use in baking.
- Dried lemon peel – While I usually prefer to use fresh lemon zest in my baking, I recommend using dried lemon peel when making lavender sugar so as not to introduce moisture to the sugar mixture.
- Granulated sugar – Dixie Crystals granulated sugar is the best!
Using a food processor, blend together granulated sugar, lemon peel and lavender buds until it comes together in a fine lavender sugar blend.
Step 3: In a mixer, cream together butter and lavender sugar mixture for 5-6 minutes, scraping bowl occasionally. Add eggs one at a time, blending between additions.
Step 4: In small bowl, stir together buttermilk, vanilla and lemon juice. Set aside.
Step 5: On low speed, alternate adding half the flour mixture then slowly pour in buttermilk mixture. Add remaining flour mixture until just combined. Don’t overmix. Pour into greased mini loaf pans, dividing batter evenly.
I love making quick bread in smaller loaves sometimes. They’re great for individual portions and they bake faster! (This 6-loaf pan from Circulon is fantastic.)
Step 6: Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Let cool on cooling rack in pans for 15 minutes before turning out loaves and cooling completely.
Step 7 : Whisk together the glaze ingredients and drizzle over cooled lavender lemon bread loaves.
Ingredients for Lavender Lemon Glaze
- Powdered sugar – Dixie Crystals is the best!
- Buttermilk or plain milk
- Fresh lemon juice and zest
- Pinch lavender buds – culinary-grade lavender buds
Cut mini loaves into slices or just bite into a whole one. No judgment!
Other quick bread recipes you’ll love
Lavender Lemon Bread
Ingredients
Quick Bread
- 1½ cups flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 teaspoon culinary-grade dried lavender buds
- 2 tablespoons dried lemon peel
- ½ tablespoon pure vanilla extract
- 2 eggs
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice
Glaze
- 1 cup powdered sugar
- 1 tablespoon buttermilk can substitute regular milk
- 1 tablespoon fresh lemon juice
- ½ teaspoon fresh lemon zest
Instructions
- Preheat oven to 350 degrees.
- In small bowl, whisk together flour, salt baking powder and baking soda; set aside.
- Using a food processor, blend together granulated sugar, lemon peel and lavender buds until it comes together in a fine lavender sugar blend.
- In a mixer, cream together butter and lavender sugar mixture for 5-6 minutes, scraping bowl occasionally. Add eggs one at a time, blending between additions.
- In small bowl, stir together buttermilk, vanilla and lemon juice. Set aside.
- On low speed, alternate adding half the flour mixture then slowly pour in buttermilk mixture. Add remaining flour mixture until just combined. Don't overmix.
- Pour into greased mini loaf pans, dividing batter evenly. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Let cool on cooling rack in pans for 15 minutes before turning out loaves and cooling completely.
- GLAZE
- In a medium bowl, whisk powdered sugar, lemon juice, lemon zest and buttermilk (or milk) together. Drizzle or pour over cooled lavender lemon loaves. Stir in a pinch of lavender buds. Let sit until glaze is set.
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