Lavender Lemon Bread

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.).

Lavender and lemon pair together to make an absolutely delightful lavender and lemon quick bread.

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. 
  • 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). 
  • 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. 

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.

Lavender and lemon pair together to make an absolutely delightful quick bread.

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.

I 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.

Lavender and lemon pair together to make an absolutely delightful quick bread.

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.

Lavender and lemon are paired together to make an absolutely delightful lemon quick bread that you will have in the oven in under 20 minutes! Easy and delightful lavender quick bread recipe.

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!


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

Prep Time | 20 mins
Cook Time | 50 mins
Total Time | 1 hr 10 mins
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Lavender and lemon pair together to make an absolutely delightful quick bread.


  • 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
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • 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.


You can put these in a freezer bag and freeze for up to 3 months or store in the fridge for 1 week.
For mini loaves reduce the baking time to 40 minutes.

26 thoughts on “Lavender Lemon Bread”

  1. Loved it!
    Delicious lemon flavor-and moist-so pretty with dots of purple from the dried lavender.will definitely make again

  2. Absolutely incredible recipe. Second time making it, added extra lavender this time. I adore this combo! A forever recipe indeed 💚 thank you!

  3. Thank you for the recipe! I tried to follow the recipe exactly but I only had lemon juice and no whole lemons. But while I was baking the bread, all the lavender surfaced to the top of the loaf! All the pictures I have seen have the lavender dispersed throughout! Did I use the wrong lavender, or do I need to grind it first? The product I used is Lavande Sur Terre Highland Organic Ultra Blue Dried Lavender Flower Buds, from Amazon. Also is the texture supposed to be dense like pound cake? Thank you!

    1. First, I'm sorry that happened but can't help but think that was beautiful? Yes, it's a fairly dense a tea cake. I don't know exactly what happened and why it surfaced. My guess is that those buds were fairly light. Did it turn out tasty?

  4. Tina V Bickmore

    5 stars
    Easy to make and delicious! I ordered Edible dry lavendar from Amazon. I also realized last minute I didn't have lemon juice (oops!) and I used lemonaide and dried lemon peel, it still came out good.
    I will definitely make this again!

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