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Lavender Tea Bread

Delicious Lavender Tea Bread with Zesty Lemon Glaze

This Lavender Tea Bread is an elegant and delightful treat with floral notes and a zesty lemon glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: British
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Milk Moisture enhancer; swap for half-and-half for a richer texture.
  • 1 tablespoon Fresh Lavender You can use dried lavender (3-4 teaspoons) as a substitute.
  • 1/2 cup Butter Ensure it’s softened for easy blending.
  • 1 cup White Sugar Coconut sugar offers a nice alternative for flavor.
  • 1 tablespoon Lemon Zest Brings a bright citrus flavor; fresh zest creates the best aroma.
  • 2 large Eggs Essential for binding the ingredients together.
  • 1/2 cup Greek Yogurt Plain or vanilla yogurt works too.
  • 1 teaspoon Vanilla Extract Enhances overall flavor profile.
  • 2 cups All-Purpose Flour Remember to spoon and level for accurate measurement.
  • 1 tablespoon Baking Powder Helps the bread rise.
  • 1/2 teaspoon Salt Essential for enhancing flavors.
For the Glaze
  • 1 cup Powdered Sugar Sift it to avoid lumps.
  • 2 tablespoons Lemon Juice Freshly squeezed juice elevates the flavor.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Hand Mixer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease and flour a 9x5 inch loaf pan or three small pans.
  2. Combine milk and fresh lavender in a small saucepan over medium heat and simmer for about 5 minutes. Cool to room temperature.
  3. Cream butter and sugar in a large bowl for 2-3 minutes, then add eggs one at a time, followed by lemon zest, yogurt, and vanilla extract, mixing until fluffy.
  4. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to wet ingredients, alternating with the milk mixture, mixing until just combined.
  5. Pour the batter into the prepared pan(s) and bake for 45-50 minutes for the larger loaf, or about 30 minutes for smaller pans.
  6. For the glaze, mix sifted powdered sugar and lemon juice until smooth, adding a splash of vanilla extract.
  7. Once the bread is baked, cool for 5 minutes, poke holes in the top, and pour the glaze over it. Cool in the pan for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat slices for a warm treat.

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