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Lavender Tea Bread Recipe with Lemon Glaze

Lavender Tea Bread Recipe with Lemon Glaze for Cozy Afternoons

This Lavender Tea Bread Recipe with Lemon Glaze is an inviting blend of floral and citrus flavors, perfect for afternoon tea.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: English
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Whole Milk Provides moisture and serves as a base for infusing lavender flavor.
  • 2 tablespoons Dried Lavender Buds Adds floral notes; can substitute with fresh lavender.
  • ½ cup Butter (softened) Contributes richness and helps create a smooth batter.
  • 1 cup White Sugar Balancing the floral notes of the lavender.
  • 2 large Eggs Provides structure and binds ingredients.
  • 1 teaspoon Pure Vanilla Extract Enhances flavor.
  • 2 cups All-Purpose Flour The main ingredient for structure.
  • 1 tablespoon Baking Powder Ensures the bread rises beautifully.
  • 1 pinch Salt Enhances overall flavor.
For the Lemon Glaze
  • 1 cup Powdered Sugar (sifted) Forms the base of the glaze.
  • 2 tablespoons Lemon Juice Introduces tanginess.
  • 1 teaspoon Pure Vanilla Extract Adds flavor to the glaze.
  • 2 tablespoons Milk Adjusts the consistency.

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • Hand mixer or stand mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9x5 inch loaf pan.
  2. In a saucepan, heat whole milk and dried lavender buds until gently simmering for about 5 minutes.
  3. Cream together softened butter and white sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating in between, and then stir in vanilla extract.
  5. In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt.
  6. Gradually mix the infused milk into the butter mixture, alternating with the dry ingredients until just combined.
  7. Pour the batter into the loaf pan and bake for 45-50 minutes, checking doneness with a toothpick.
  8. Once baked, cool in the pan for 10 minutes, then transfer to a wire rack. Prepare the glaze while cooling.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Allow the bread to cool completely before slicing for best results. Use a light hand when measuring dried lavender to avoid overpowering the flavor.

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