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Delicious Lemon Lavender Loaf

Delicious lemon lavender loaf topped with glaze, lemon slices, and dried lavender on a wooden board.

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A moist, fragrant lemon lavender loaf infused with culinary lavender and topped with a glossy lemon glaze—perfect for spring or elegant gatherings.

Ingredients

Scale
  • 3/4 cup vegetable oil
  • 1 tbsp lemon zest (approx. 2 lemons)
  • 1 tsp culinary-grade lavender
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1 1/2 tsp baking powder
  • 3/4 cup yogurt or sour cream
  • 2/3 cup lemon juice (approx. 2 lemons)
  • 1 cup confectioners sugar
  • 1 cup royal icing
  • 1 tsp lemon juice (for glaze)
  • 2-3 tbsp hot water
  • 1 tsp vanilla extract
  • 1 tsp culinary-grade lavender (for glaze)
  • 3-4 drops purple food coloring (optional)

Instructions

  1. In a small saucepan, heat the oil and lavender until hot but not sizzling. Cover and steep for 20 minutes. Strain and let cool.
  2. Preheat oven to 400°F for rustic crack or 325°F for a smooth top. Line and butter a loaf pan.
  3. In a mixer, beat sugar and lemon zest until combined. Add eggs one at a time, beating until fluffy. Slowly mix in the cooled lavender oil.
  4. Reduce speed and add flour, salt, and baking powder gradually. Stir in lemon juice and yogurt until batter is smooth.
  5. Pour into loaf pan and bake for 1 hour 30 minutes, or until a skewer comes out clean.
  6. Cool completely before glazing.
  7. To make the glaze, combine royal icing and powdered sugar. Add lemon juice, hot water, and vanilla a teaspoon at a time until glaze is smooth and thick. Add food coloring if desired.
  8. Drizzle glaze over cooled loaf and optionally sprinkle more lavender on top.

Notes

  • Use only culinary-grade lavender for best flavor and safety.
  • Vegetable oil is preferred; avoid strong-flavored oils like olive or sunflower.
  • To achieve a cracked top, bake at a higher temperature.
  • Loaf can be wrapped and frozen after baking (without glaze).

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