Lemon Lavender Loaf Honey Glaze (Printable)

Moist lemon loaf scented with lavender and topped with a honey-lemon glaze—ideal 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, room temperature
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

# Directions:

01 - Preheat the 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 flour, baking powder, baking soda, salt, dried lavender and lemon zest until evenly distributed.
03 - In a large bowl, beat the butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Beat the eggs into the creamed butter one at a time, mixing until each is fully incorporated before adding the next.
05 - Stir in the yogurt (or sour cream), milk, fresh lemon juice and vanilla until the mixture is smooth.
06 - Add the dry mixture to the wet ingredients in two additions, folding gently and mixing just until no streaks of flour remain to avoid overworking the batter.
07 - Scrape the batter into the prepared loaf pan and smooth the surface with a spatula.
08 - Bake for 45 to 50 minutes, rotating once if your oven runs hot, until a skewer inserted in the center comes out clean or with a few moist crumbs.
09 - Allow the loaf to cool 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 additional lemon juice a teaspoon at a time to reach a pourable consistency.
11 - Drizzle the glaze over the cooled loaf, allow it to set for a few minutes, then slice and serve.

# Expert Tips:

01 -
  • This loaf turns your kitchen into a perfumed bakery with surprisingly little fuss.
  • Its moist crumb and tangy-sweet glaze have convinced self-proclaimed dessert skeptics to reach for seconds.
02 -
  • Once, I overdid the lavender and the cake tasted like a perfume counter—less is definitely more here.
  • Warming the milk with lavender before straining out the buds creates a softer, deeper floral flavor that truly surprised me.
03 -
  • Adding eggs at room temperature helps the batter emulsify for a lighter loaf texture.
  • Always taste one lavender bud before baking to gauge intensity—some batches are much stronger than others.
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