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Home » Recipes » Desserts » Lemon Lavender Bread

Lemon Lavender Bread

By: Liz  /  Published: March 25, 2021  /  Updated: March 19, 2023  /   Leave a comment

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Lemon Lavender 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.

Try this Strawberry Bread and Chocolate Chip Pumpkin Bread too!

mini glazed lavender lemon bread

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
ingredients for lavender lemon bread

How to Make Mini Lemon Lavender Bread Loaves

Step 1: Whisk together the dry ingredients (baking soda, flour, baking powder, and salt;) set aside.

Step 2: Make the lavender sugar.

How to Make Lavender Sugar

ingredients for 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 to avoid introducing moisture to the sugar mixture.
  • Granulated sugar – Dixie Crystals granulated sugar is the best!

Directions: Using a food processor, blend granulated sugar, lemon peel, and lavender buds until it comes together in a fine lavender sugar blend.

lavender sugar with Dixie Crystals

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.)

mini loaf pan with bread batter

Step 6: Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Let cool on cooling rack in pans for 15-20 minutes before turning out loaves and cooling completely.

mini lavender lemon loaves

Step 7 : Whisk together the glaze ingredients and drizzle over cooled lavender lemon bread loaves.

Ingredients for Lavender Lemon Glaze

ingredients for lemon lavender 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!

glazed lavender lemon bread

Frequently Asked Questions

Can I line the loaf pans with parchment paper?

Absolutely! If I’m not using non-stick pans, I always line with parchment paper.

Other Recipes You’ll Love

  • Lemon Lavender Cheesecake Bars
  • Strawberry Lavender Smoothie
  • Lemon Pudding Bars
  • Glazed Cranberry Orange Quick Bread
  • Blueberry Lemon Cheesecake
lemon lavender bread slices
mini glazed lavender lemon bread

Lavender Lemon Bread

Liz – Eat Move Make
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.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 233 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 233kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 144mgPotassium: 76mgFiber: 1gSugar: 23gVitamin A: 297IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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