Lavender and lemon are paired together to make this absolutely delightful quick bread that you will have in the oven in under 20 minutes...flat! Because this lemon bread is so easy and delightful, it is one of my personal favorites and I make it often for my personal coffee time (yes, I DO take coffee breaks with just myself.).
Lemon Extract or Lemon Zest or Lemon juice
OK, buckle your seatbelt because I’m going to try and break down the differences between lemon extract, lemon zest, and lemon juice as simply as I can for you.
- Lemon juice comes from the flesh of fresh, ripe lemons and has a moderate flavor with some bitterness and acidity that allows for the curdling of dairy when needed for recipes.Â
- Lemon extract is made from soaking peels in alcohol or oil and has a stronger aroma and is more concentrated than juice without being bitter or acidic (no curdling).Â
- Lemon zest comes from finely peeling the outermost layer of the lemon (avoiding the bitter white pith) and, like lemon extract, has a stronger flavor and smell than lemon juice but without the acidity and bitterness.Â
It is best not to substitute, but if you must, you can substitute lemon extract or lemon zest for lemon juice using a 1:2 ratio, but you will need to adjust for the decreased liquid, and remember that extract and zest will not curdle dairy. Whew–that’s a lot of info!
Can I use orange juice instead of lemon?
The short answer is yes. But oranges are not lemons, so the flavor will be a little different–your Lavender Lemon Orange Bread will be a little sweeter and less tart. If you’re looking for a closer match, lime is your guy, or citrus, rather.
This quick bread goes into a traditional loaf pan with no problem and is what I bake this recipe in most often. But making these in mini loaf pans (these are disposable mini pans that I found) creates adorable mini loaves that are perfect for gifting to neighbors and/or hostesses. And are just so dang cute, aren't they?
Can I make muffins instead of a loaf?
Yes! You can use this Lavender Lemon Bread recipe to make muffins. Just make sure to decrease the baking time.
Can I use lavender from my garden?
While all lavender is technically edible, culinary lavender has the best taste and smell. Also, it has been grown using only food-safe products and processed in a food-safe environment. Your best bet is to stick with culinary lavender, which you can usually buy at a health food store or online, for your Lavender Lemon Bread.
Did you know that smelling lavender helps you relax? Research shows the scent lowers heart rate and blood pressure, putting you in a relaxed state. So baking this bread will ultimately relax you!
This bread smells utterly amazing. Like...seriously!! Lavender and lemon in bread form will make your kitchen smell amazing for hours and hours, long after you eat the bread.
IÂ am obsessed with lavender in food and drinks! I find myself liking almost every shortbread cookie, latte, cake, icing, or cupcake I have ever tried with lavender in it. Why not bring some of those favorite flavors to my own kitchen, right? Save some money and still enjoy my favorites.
I realize that making a lemon glaze seems a bit unnecessary and overwhelming when you are having a busy day and want to get this bread cooked up and on its way to the table. But please...don't skip it! It's absolutely worth it.
The recipe calls for cooling the cake prior to putting the glaze on the bread and I try to do that as often as I can because it creates a much prettier bread and the icing soaks into the bread much better. However...if you don't have time, go ahead and put the glaze on warm bread. The flavor will still be there and you can save a bit of time.
I wish you could smell my house! Oh wait, make this bread and you can smell it for yourself! Next time you are looking for a quick and easy bread that still tastes like you spent hours making it, this is it. Make up a batch for your next coffee date with the girls. Or, as I have already, put a few loaves into the freezer for brunch on a holiday morning. You'll be happy to have something homemade and still easy enough for busy lives!
How to Store LEMON LAVENDER BREAD
You can put your Lavender Lemon Bread in a freezer bag and keep it in the fridge for 1 week or in the freezer for up to 3 months. This bread freezes fantastically, I like to make up a loaf for eating now and one for eating later. But be warned...if you don't get that in the freezer before anyone sees it you can consider it eaten.
Lemon Lavender Quick Bread
Print Recipe Pin RecipeIngredients
- 2 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg beaten lightly
- 1 cup milk or half & half
- ¼ cup olive oil
- juice and peel of 2 lemons finely grate the lemon peel-save 2 tablespoons of juice and 1 tablespoon peel for the icing
- 2 teaspoons dried lavender or 2 tablespoons fresh lavender, finely chopped
For Glaze
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
- Preheat oven to 350degrees. Grease a loaf pan, set aside.
- In a large bowl mix together the flour, sugar, baking powder, and salt.
- In another bowl combine the egg, milk, oil, lemon peel, lemon juice, and lavender.
- Dump the wet ingredients into the dry ingredients and stir just until the batter is moistened. (The batter will be lumpy)
- Spoon batter into the greased loaf pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes clean and top of loaf is cracked.
- Cool for 10 minutes before topping with glaze.
For glaze
- Melt butter with sugar and lemon juice in small saucepan until well combined.
- Poke holes in the top of the lemon loaves and slowly pour the glaze over the top.
Notes
For mini loaves reduce the baking time to 40 minutes.
I can’t find any dried lavender, I bought a lavender plant at a local herb garden that has some good blooms but I’m not sure if those will suffice, can I use the leaves as well?
Yep!! The buds are the best option. Some lavender plants taste better than others, just to know. But I'm betting yours is just right. Good luck!
Can I use applesauce or vegetable oil instead of olive oul
I think so. Maybe try half and half the first time?
You can! I used it 1-1 and it was fluffier in texture. Just make sure it's unsweetened. I've made muffins, mini loaves, vegan and gluten free versions. This recipe is super versatile. Love it.
Enjoy!
I made this today and I have a question on the measurement for lemon juice. I juiced 2 lemons which came out to about a cup but wasn’t sure if I added the whole cup minus 2Tb for glaze or just 2 Tb to the batter it wasn’t clear for me so I did 3Tb. Turn out good but needed more than 3Tb of lemon juice.
YOu are right about the cup minus the 2 tablespoons for the glaze. I've updated the recipe to make it more clear. Thank you for coming back and letting me know it wasn't clear! And yay for it still turning out good!
So delicious! Just a hint of Lavender without being overpowering. I have already made this several times. Even my kids devoured every crumb.