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Grandma called me yesterday morning while I was still in my pajamas, practically bouncing with excitement about the culinary lavender she just picked up from the farmer’s market. “We’re making that lemon lavender loaf today, sweetie!” she announced, and honestly, there’s no arguing with Grandma when she gets that tone in her voice.
There’s something absolutely magical about this old fashioned lemon lavender loaf that screams spring in every bite. This lavender-lemon loaf cake is SO moist, so fragrant, and so delicious that it fills your entire kitchen with the most amazing aroma. It’s like having a garden party in loaf form!
This lemon lavender loaf recipe is surprisingly simple (no fancy techniques required), but the results taste like you spent hours perfecting it. Just fresh lemon zest, a touch of culinary lavender, and that perfect glaze made by combining powdered sugar, milk, and lemon juice in a bowl. Trust me, this spring-inspired dessert is about to become your new obsession.
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Why You’ll Love This Lemon Lavender Loaf
This isn’t your typical lemon loaf, and that’s exactly what makes it so special! Here’s why you’ll be obsessed with my lemon lavender loaf:
- Incredibly moist texture that stays fresh for days like the best dessert bread
- Gorgeous floral citrus cake perfect for spring gatherings and loaf recipes collections
- Amazing aroma fills your kitchen while baking, rivaling any blueberry bread recipe
- Simple quick bread recipe no mixer required, easier than lemon blueberry loaf
- Beautiful presentation with candied lemon slices on top for cute desserts aesthetic
- Versatile base easily make it vegan lemon lavender loaf or gluten free lemon lavender loaf
- Lemon lavender loaf healthy option with natural ingredients and no artificial flavors
- Perfect with tea or coffee ideal for afternoon treats and happy foods moments
It’s one of those loaf cake recipes that looks fancy but comes together so easily, you’ll want to make it every weekend!
What You’ll Need
Don’t you love when the most elegant desserts come from pantry staples? This lavender bread recipe proves that sometimes the best happy foods come from simple ingredients with a special twist.
The secret is using real culinary lavender (not the stuff from craft stores!) and plenty of fresh lemon zest for that bright citrus flavor that rivals any lemon recipes you’ve tried.
Lemon Lavender Loaf Ingredients
- All-purpose flour (or gluten-free flour for gluten free lemon lavender loaf)
- Baking powder
- Salt
- Unsalted butter, softened (or vegan butter for vegan lemon lavender loaf)
- Granulated sugar
- Large eggs (or flax eggs for vegan version)
- Fresh lemon zest
- Lemon juice
- Culinary lavender, finely ground
- Whole milk (or plant milk)
- Vanilla extract
For the Lemon Sugar Glaze:
- Powdered sugar
- Fresh lemon juice
- Milk
- Extra lemon zest for garnish
Why These Ingredients Matter
The fresh lemon zest is absolutely crucial here for this lavender loaf cake (bottled lemon juice just won’t give you that bright, aromatic punch). Grandma always says to zest before you juice, and she’s right! The culinary lavender should be food-grade and finely ground, almost like a powder. If yours is too chunky, give it a quick pulse in a spice grinder. That lavender-infused sugar combination is what makes this citrus-flavored loaf so incredibly special, even better than traditional blueberry recipes.
How to Make Lemon Lavender Loaf
Step-by-Step Directions for Lavender Lemon Bread
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan (Grandma always uses butter and a light dusting of flour).
- Whisk together dry ingredients flour, baking powder, salt, and ground culinary lavender in a medium bowl.
- Cream butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and milk starting and ending with flour mixture. Mix just until combined.
- Pour batter into prepared pan and smooth the top gently.
- Bake for 55-65 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan for 10 minutes, then turn out onto a wire rack.
- Make the glaze by combining powdered sugar, milk, and lemon juice in a bowl and whisk until smooth.
- Drizzle glaze over cooled loaf and garnish with extra lemon zest and candied lemons if desired.
Grandma’s tip:
She always pokes a few holes in the warm loaf with a skewer before glazing. Helps the glaze soak in for extra lemony goodness in this easy lemon lavender loaf!
Substitutions for Lemon Lavender Loaf
Need to make some swaps? This lemon lavender quick bread is pretty adaptable for all your dessert bread needs:
- Vegan lemon lavender loaf: Use vegan butter, plant-based milk, and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)
- Gluten free lemon lavender loaf: Substitute 1:1 gluten-free flour blend for regular flour
- Lemon lavender sourdough bread version: Replace 1 cup flour with active sourdough starter and reduce milk slightly
- No culinary lavender? Use dried rosemary (much less!) or skip for a classic lemon loaf
- Dairy-free: Swap milk for almond or oat milk
- Lemon lavender loaf healthy option: Use coconut sugar instead of granulated, add Greek yogurt for moisture
Lemon Lavender Loaf Variations
Want to mix things up? Here are some fun twists on this lavender loaf cake that rival any blueberry bread recipe:
- Lemon lavender pound cake version: Add an extra egg and 1/4 cup more butter for denser texture, bake in bundt pan
- Blueberry lavender addition: Fold in 1 cup fresh blueberries for a lemon blueberry loaf hybrid
- Orange lavender twist: Replace lemon with orange zest and juice for an orange loaf cake variation
- Candied lemon topping: Top with thin candied lemon slices before baking
- Cream cheese swirl: Marble in sweetened cream cheese for extra richness
- Mini loaves: Divide batter between 4 mini loaf pans, bake for 35-40 minutes
- Dessert Oreo twist: Crumble Oreos on top for a fun contrast
Essential Equipment
- 9×5 inch loaf pan (light colored metal works best for even baking)
- Electric mixer (hand or stand mixer for proper creaming)
- Large mixing bowls (at least 2 for proper mixing)
- Wire cooling rack for proper cooling and glaze application
- Fine grater or zester for fresh lemon zest
- Rubber spatula for gentle folding without overmixing
The key is having a good quality loaf pan that conducts heat evenly for that perfect golden crust on your loaf cake!
Storage Tips for Lemon Lavender Loaf
- Room temperature: Keeps for up to 4 days wrapped tightly in plastic wrap
- Refrigerated: Stays fresh for up to 1 week (bring to room temp before serving)
- Freezer storage: Wrap well and freeze for up to 3 months
- Individual slices: Wrap separately for easy grab-and-go treats
- Glaze storage: If adding glaze later, store separately and apply before serving
- Blueberry bread comparison: Keeps just as well as any blueberry loaf you’ve made
What to Serve With Lemon Lavender Loaf
This gorgeous dessert bread is perfect on its own, but here are some delightful pairings that complement these lemon recipes perfectly:
- Earl Grey or chamomile tea the floral notes complement beautifully
- Fresh berries strawberries or raspberries add lovely color and tartness
- Vanilla Greek yogurt for a protein-packed breakfast option
- Honey butter spread for extra indulgence
- Lavender lemonade for the ultimate floral experience
- Our almond poppy seed muffins for a complete spring brunch spread
For more delicious loaf recipes, try our pineapple cloud cake or these amazing chocolate chip cookies without brown sugar for dessert variety that rivals any blueberry recipes collection.
Grandma’s Secret for Lemon Lavender Loaf
Here’s what Grandma wrote on her recipe card in that familiar purple ink: “Always let the batter rest for 10 minutes before baking. Gives the lavender time to bloom and the flour time to hydrate properly.”
She’s absolutely right! That little rest makes this lemon lavender cake incredibly tender and lets all those flavors meld together perfectly, better than any blueberry bread recipe.
FAQ for Lemon Lavender Loaf
What is the pink salt trick recipe for weight loss?
While this lemon lavender loaf isn’t specifically for weight loss, you can make a healthier version by reducing sugar and using Greek yogurt. The pink salt trick typically involves mixing Himalayan pink salt with lemon water, but that’s quite different from our delicious lavender bread recipe!
What do you mix with pink salt to lose weight?
The traditional pink salt method combines Himalayan salt with lemon juice and warm water, but our lemon lavender loaf healthy version focuses on natural ingredients and portion control rather than weight loss tricks. This dessert bread is all about enjoying life’s sweet moments!
What is the four ingredient pink salt trick?
The four-ingredient version usually includes pink salt, lemon juice, water, and sometimes honey. However, our easy lemon lavender loaf uses simple, wholesome ingredients that nourish both body and soul, making it a much more satisfying treat than any diet trick.
How to prepare Himalayan salt water for weight loss?
Mix 1/4 teaspoon pink salt in warm water with lemon juice, but honestly, life’s too short not to enjoy a slice of this gorgeous lemon lavender pound cake! Balance is key, and this loaf cake recipe brings so much joy to any gathering.
Can I make this as a lemon lavender sourdough bread?
Absolutely! Replace 1 cup of flour with active sourdough starter and reduce the milk slightly. It’ll have a lovely tangy flavor that complements the lavender beautifully, though it will be denser than our traditional quick bread version.
Conclusion
There’s something so satisfying about slicing into a perfectly baked old fashioned lemon lavender loaf and watching that gorgeous, moist crumb reveal itself. This fragrant, citrusy treat proves that the most memorable dessert bread often comes from simple ingredients with one special twist.
The delicate balance of bright lemon and subtle lavender creates something truly magical that rivals any blueberry bread or traditional loaf recipes. Whether you’re making this lavender bread recipe for a special brunch or just treating yourself to some homemade goodness, this lemon lavender cake delivers that perfect spring-inspired dessert every time.
If you loved this floral citrus combination, don’t miss our raspberry and white chocolate blondies or our decadent red velvet cake donuts with cream cheese icing for more crowd-pleasing treats. And if you’re in the mood for something completely different, this banana chocolate chip bread makes an amazing contrast to our delicate lavender flavors.
What’s your favorite way to enjoy lemon lavender loaf? Do you prefer it with morning coffee or afternoon tea? Grandma and I love hearing about your baking adventures and how you make these lemon recipes your own! Drop a comment below and let us know how your loaf turned out.
Old Fashioned Lemon Lavender Loaf
Equipment
- 1 9×5-inch loaf pan Butter and lightly flour for release
- 2 Mixing bowl One for dry, one for wet
- 1 Microplane zester For fresh lemon zest
- 1 Whisk or electric mixer To cream butter and sugar
- 1 Wire rack For cooling the loaf
Ingredients
Loaf Batter
- 1½ cups all-purpose flour Can substitute with 1:1 gluten-free flour
- 1½ tsp baking powder
- ½ tsp salt
- 2 tsp culinary lavender Finely ground (not ornamental lavender)
- ½ cup unsalted butter Softened, or vegan butter substitute
- ¾ cup granulated sugar Can use coconut sugar for a healthier twist
- 2 large eggs Or flax eggs for vegan version
- 2 tbsp fresh lemon zest Zest before juicing
- 3 tbsp fresh lemon juice Adds bright citrus flavor
- 1 tsp vanilla extract Adds balance to floral notes
- ½ cup whole milk Or almond or oat milk for dairy-free
Glaze
- ¾ cup powdered sugar Sifted for smooth consistency
- 1 tbsp lemon juice Adjust to desired glaze thickness
- 1 tbsp milk Adds creaminess to glaze
- 1 tsp lemon zest Optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and culinary lavender.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
- Add half the dry ingredients, then milk, then the rest of the dry. Mix until just combined.
- Pour into the prepared pan. Bake for 55–65 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then move to a wire rack. Whisk glaze ingredients and pour over loaf while still warm.
