Lemon Lavender Loaf with Honey (Printable View)

Moist lemon and lavender loaf topped with a honey glaze — fragrant, delicate, perfect for teatime.

# What You'll Need:

→ Loaf

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1 tablespoon dried culinary lavender buds
06 - zest of 2 lemons
07 - 3/4 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - 1/3 cup Greek yogurt or sour cream
11 - 1/4 cup whole milk
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon pure vanilla extract

→ Honey Glaze

14 - 1 cup powdered sugar, sifted
15 - 1 1/2 tablespoons honey
16 - 2 to 3 tablespoons fresh lemon juice, to achieve desired consistency

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, dried lavender and lemon zest until evenly distributed.
03 - In a large bowl, using an electric mixer, cream the softened butter and granulated sugar on medium speed until pale and light in texture, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated and the mixture is smooth.
05 - Beat in the Greek yogurt (or sour cream), whole milk, fresh lemon juice and vanilla until homogenous.
06 - Fold the dry mixture into the wet ingredients in two additions, mixing gently just until no streaks of flour remain to avoid overdeveloping the crumb.
07 - Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Allow the loaf to rest in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
10 - Whisk the sifted powdered sugar, honey and 2 tablespoons lemon juice in a small bowl until smooth; add the remaining tablespoon of lemon juice if you prefer a thinner glaze.
11 - When the loaf is fully cooled, drizzle the honey glaze evenly over the top. Allow the glaze to set a few minutes before slicing and serving.

# Expert Advice:

01 -
  • The lemon and lavender bake up into a loaf that feels like a secret picnic treat every time you slice it.
  • If you’re a fan of tender crumb and zingy glazes, this cake will sneak into your favorite dessert list very quickly.
02 -
  • Once I tried to rush cooling and the glaze ran off in puddles—patience is crucial.
  • Infusing the milk with lavender brings subtle depth you won’t get from the buds alone; it’s worth the extra step.
03 -
  • Measure your lavender carefully—the balance here is everything for that just-right floral hint.
  • Use room temperature dairy and eggs for a smoother, silkier batter that bakes up tender.
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