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5 from 3 votes

Lemon Lavender Quick Bread

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


  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg beaten lightly
  • 1 cup milk or half & half
  • 1/4 cup olive oil
  • juice and peel of 2 lemons finely grate the lemon peel-about 2 tablespoons of juice and 1 tablespoon peel
  • 2 teaspoons dried lavender or 2 tablespoons fresh lavender, finely chopped

For Glaze

  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter


  • 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.