Lemon Lavender Loaf with Honey (Print Version)

Fragrant lemon and lavender loaf with honey glaze, moist tender slices perfect for teatime.

# What You'll Need:

→ Loaf Cake

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 culinary dried 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

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang to lift the loaf after baking.
02 - In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, salt, dried lavender and lemon zest until evenly distributed; set aside.
03 - In a large bowl beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.
05 - Stir in the Greek yogurt (or sour cream), whole milk, fresh lemon juice and vanilla extract until combined.
06 - Add the dry mixture to the wet ingredients in thirds, folding gently and mixing just until no streaks of flour remain; avoid overmixing to keep the crumb tender.
07 - Scrape the batter into the prepared loaf pan and smooth the top with a rubber spatula to an even layer.
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 attached.
09 - Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack and cool completely before glazing.
10 - Whisk the sifted powdered sugar, honey and 2 tablespoons fresh lemon juice in a small bowl until smooth and pourable; add the remaining tablespoon of lemon juice if you prefer a thinner consistency.
11 - Drizzle the honey glaze evenly over the cooled loaf, garnish with extra lemon zest or a few dried lavender buds if desired, then slice and serve.

# Additional Tips::

01 -
  • The honey glaze clings in just the right amount, unlocking a luscious finish you might be tempted to swipe with your finger.
  • The scent alone will make your kitchen feel like an afternoon retreat – it’s become my go-to offering when I want to impress with minimal fuss.
02 -
  • Overmixing will rob your loaf of tenderness—put down the spatula as soon as the flour vanishes.
  • I learned the hard way to let the cake fully cool before glazing—impatience means your icing will slide right off.
03 -
  • Rub lemon zest and sugar together with your fingers before creaming for a brighter, more complex flavor.
  • Use culinary-grade lavender only, and taste-test a pinch—you want floral, not soap.
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