Lemon Lavender Loaf with Honey (Printable Version)

Moist lemon and lavender loaf with a honey glaze—zesty, floral and tender 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

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease and line a standard 9x5-inch loaf pan with parchment paper, leaving a slight 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; set aside.
03 - In a large bowl beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and airy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition to maintain an emulsion and a smooth texture.
05 - Mix in the Greek yogurt, whole milk, fresh lemon juice and vanilla until fully combined and smooth.
06 - Fold the dry mixture into the wet ingredients in two additions, mixing gently until just incorporated; avoid overworking the batter to preserve tenderness.
07 - Spoon the batter into the prepared pan and smooth the surface with a rubber spatula for even baking.
08 - Bake for 45 to 50 minutes, rotating once if necessary, until the top is golden and a toothpick inserted into the center comes out clean.
09 - Allow the loaf to cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment overhang and cool completely on the rack.
10 - Whisk the sifted powdered sugar with the honey and 2 tablespoons lemon juice until smooth; add additional lemon juice a teaspoon at a time to reach a pourable consistency.
11 - Drizzle the glaze over the fully cooled loaf, allow it to set briefly, then slice and serve. Garnish with additional lemon zest or a light sprinkle of dried lavender if desired.

# Expert Tips:

01 -
  • This cake brings a subtle floral aroma and vibrant lemon flavor together in a way that feels like a sweet little secret.
  • Between the pillowy crumb and the glossy honey glaze, it’s impossible to resist cutting yourself just one more slice.
02 -
  • Once I forgot to let the loaf cool entirely before glazing—trust me, the glaze just soaks in and disappears instead of forming that dreamy layer.
  • Switching from regular to Greek yogurt made the crumb richer and so much more tender.
03 -
  • Don’t overmix the batter—once the flour vanishes, set down your spatula so your loaf stays tender.
  • Brushing the warm loaf with lemon syrup before glazing adds a seriously show-stopping sheen and flavor boost.
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