Why I’ll Love This Recipe

I love the delicate floral flavor that makes this bread feel special.

I enjoy how soft and moist the loaf stays after baking.

I appreciate that it is simple to make with everyday baking ingredients.

I like serving it for brunch, afternoon tea, or as a light dessert.

I find that it tastes even better the next day as the flavors continue to develop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
granulated sugar
culinary dried lavender
eggs
milk
unsalted butter, melted
vanilla extract
lemon zest
lemon juice

Optional Glaze

powdered sugar
lemon juice
dried culinary lavender for garnish

Directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
I whisk together the flour, baking powder, salt, sugar, and dried culinary lavender in a large bowl.
I combine the eggs, milk, melted butter, vanilla extract, lemon zest, and lemon juice in a separate bowl.
I gradually stir the wet ingredients into the dry ingredients until the batter is just combined.
I pour the batter evenly into the prepared loaf pan and smooth the top.
I bake the bread until it is golden and a toothpick inserted into the center comes out clean.
I let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.
I whisk together the powdered sugar and lemon juice to make a simple glaze, then drizzle it over the cooled bread and garnish with a light sprinkle of culinary lavender if I choose.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

I sometimes add poppy seeds for extra texture and a subtle crunch.

I enjoy mixing fresh blueberries into the batter for a fruity twist.

I like replacing the lemon zest with orange zest for a slightly sweeter citrus flavor.

I occasionally add chopped almonds for a bit of crunch.

I sometimes use a simple vanilla glaze instead of the lemon glaze for a milder finish.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days.

I refrigerate it for up to 1 week to keep it fresh a little longer.

I freeze individual slices or the entire loaf for up to 3 months, wrapping it tightly before freezing.

I let frozen slices thaw at room temperature or warm them in the microwave for about 10 to 15 seconds before serving.

FAQs

Can I use fresh lavender instead of dried lavender?

Yes. I prefer culinary-grade lavender, whether fresh or dried. I use a smaller amount of fresh lavender because its flavor can be more pronounced.

What type of lavender should I use?

I always use culinary lavender rather than ornamental lavender to ensure the bread has a pleasant flavor and is safe for cooking.

Can I make this bread without the glaze?

Yes. I enjoy the bread on its own because it already has a delicate sweetness, but the glaze adds an extra burst of citrus flavor.

Why does my lavender bread taste too strong?

I measure the lavender carefully because a little goes a long way. Using too much can make the bread taste overly floral or slightly bitter.

Can I freeze Lavender Tea Bread?

Yes. I freeze the loaf or individual slices in an airtight container for up to 3 months, and the texture stays soft after thawing.

Conclusion

I enjoy making Lavender Tea Bread because it combines a tender, buttery crumb with the delicate aroma of culinary lavender and bright citrus. It is simple enough for everyday baking yet elegant enough to serve for special occasions or afternoon tea. Whether I enjoy a slice with coffee, tea, or a light spread of butter, this homemade bread always feels like a comforting and memorable treat.

Lavender Tea Bread

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This Lavender Tea Bread is soft, fragrant, and delicately flavored with culinary lavender and bright lemon. Its tender, buttery crumb makes it a lovely choice for afternoon tea, brunch, or a light dessert.

Author: Laura
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 10 slices
Category: Bread
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease or line a standard loaf pan with parchment paper.
Whisk together the flour, baking powder, salt, sugar, and dried culinary lavender in a large bowl.
In a separate bowl, whisk together the eggs, milk, melted butter, vanilla extract, lemon zest, and lemon juice.
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, whisk together the powdered sugar and lemon juice to make a glaze, drizzle it over the cooled loaf, and garnish with a light sprinkle of culinary lavender.

Notes

Add poppy seeds for extra texture and a subtle crunch.
Fold fresh blueberries into the batter for a fruity variation.
Substitute orange zest for lemon zest for a sweeter citrus flavor.
Add chopped almonds for extra crunch.
Use a vanilla glaze instead of the lemon glaze for a milder finish.
Always use culinary-grade lavender for the best flavor and safety.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze the whole loaf or individual slices for up to 3 months and thaw before serving.

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 18 g
Sodium: 170 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 60 mg