Lemon Lavender Bread 3

Lemon Lavender Bread

This is such a unique combination of flavors that it will have you wishing that it made more than 2 loaves.

AuthorCarley KnutsenDifficultyIntermediate

Bread
 2 sticks Unsalted Butter (room temperature)
 2 cups Sugar
 4 Eggs (room temperature)
  cup Lemon Zest
 3 cups Flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 tsp Salt
 ¼ cup Lemon Juice
 ¾ cup Buttermilk
 1 tsp Vanilla
Syrup
 ½ cup Honey
 ½ cup Lemon Juice
 1 tbsp Lavender
Glaze
 2 cups Confectionery Sugar
 3 ½ tbsp Lemon Juice

Bread
1

Cream the butter and sugar together for 5 minutes so that the mixture is light and fluffy. Add the eggs one at a time while still mixing. Add the lemon zest. In a separate bowl, combine the dry ingredients. In a third bowl, combine the lemon juice, buttermilk, and vanilla. Next, add the dry ingredients to the butter mixture, gradually alternating with the wet ingredients; starting and ending with the dry ingredients. Divide the batter evenly between two greased loaf pans and smooth the tops with a spatula. Bake at 350 degrees for 45 minutes to an hour. Then remove from the oven and let cool for 10 minutes in the pans.

Syrup
2

In a saucepan, combine the honey and lemon juice. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender then simmer for 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through the strainer to remove the lavender. After the bread has cooled for 10 minutes, remove from the pans and set on a wire rack. Place a tray or sheet of parchment paper under the wire rack and spoon the syrup over top of the loaves. Allow the loaves to cool completely.

Glaze
3

Combine both ingredients together in a small bowl then drizzle over the loaves.

Ingredients

Bread
 2 sticks Unsalted Butter (room temperature)
 2 cups Sugar
 4 Eggs (room temperature)
  cup Lemon Zest
 3 cups Flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 tsp Salt
 ¼ cup Lemon Juice
 ¾ cup Buttermilk
 1 tsp Vanilla
Syrup
 ½ cup Honey
 ½ cup Lemon Juice
 1 tbsp Lavender
Glaze
 2 cups Confectionery Sugar
 3 ½ tbsp Lemon Juice

Directions

Bread
1

Cream the butter and sugar together for 5 minutes so that the mixture is light and fluffy. Add the eggs one at a time while still mixing. Add the lemon zest. In a separate bowl, combine the dry ingredients. In a third bowl, combine the lemon juice, buttermilk, and vanilla. Next, add the dry ingredients to the butter mixture, gradually alternating with the wet ingredients; starting and ending with the dry ingredients. Divide the batter evenly between two greased loaf pans and smooth the tops with a spatula. Bake at 350 degrees for 45 minutes to an hour. Then remove from the oven and let cool for 10 minutes in the pans.

Syrup
2

In a saucepan, combine the honey and lemon juice. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender then simmer for 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through the strainer to remove the lavender. After the bread has cooled for 10 minutes, remove from the pans and set on a wire rack. Place a tray or sheet of parchment paper under the wire rack and spoon the syrup over top of the loaves. Allow the loaves to cool completely.

Glaze
3

Combine both ingredients together in a small bowl then drizzle over the loaves.

Lemon Lavender Bread

Thanks to My Modern Cookery for the recipe!

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