Lavender Tea Bread Recipe
This Lavender Tea Bread is a fragrant, delicate loaf infused with fresh lavender and lemon zest, perfect for a sophisticated tea time treat or a light breakfast. The bread is moist and tender, enhanced with a creamy Greek yogurt base and topped with a zesty lemon glaze for a refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (or 3 small loaves) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread Ingredients
- ¾ cup milk
- 1 Tbsp. fresh lavender
- 6 Tbsp. butter (softened)
- 1 cup white sugar
- 1 tsp. lemon zest
- 2 eggs
- ¼ cup Greek yogurt (or plain or vanilla)
- ½ tsp. vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
Glaze Ingredients
- ⅔ cup sifted powdered sugar
- 3 tsp. lemon juice
- ½ tsp. vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan or three smaller pans measuring 3 1/2 x 6 inches each.
- Infuse milk with lavender: In a small saucepan over medium heat, combine the milk and fresh lavender. Heat the mixture until it simmers, then remove from heat and let it cool slightly to infuse the lavender flavor.
- Cream butter and sugar: Using a hand mixer, beat the softened butter and sugar together in a medium mixing bowl until smooth and creamy. This will create a light base for the batter.
- Add eggs and flavorings: Beat in the eggs and lemon zest until the mixture becomes light and fluffy. Then, mix in the Greek yogurt and vanilla extract thoroughly.
- Mix dry ingredients and combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the creamed wet ingredients alternating with the lavender-infused milk, gently mixing until just combined to avoid overmixing.
- Pour and bake: Pour the batter into the prepared pan(s), smoothing the top. Bake in the preheated oven for 45-50 minutes if using a loaf pan, or 30 minutes if using the smaller pans. The bread is done when a toothpick inserted into the center comes out clean.
- Prepare and apply glaze: While the bread is baking, combine powdered sugar, lemon juice, and vanilla extract to make the glaze. Once baked, poke 6-8 holes into each hot loaf with a fork, then spread the glaze evenly over the top to soak into the bread.
- Cool the bread: Allow the bread to cool in the pan on a wire rack for 20 minutes. Then remove from the pan and let cool completely on the wire rack before slicing and serving.
Notes
- For a stronger lavender flavor, increase fresh lavender slightly but ensure it’s edible culinary lavender.
- You can substitute Greek yogurt with plain or vanilla yogurt if desired.
- Be careful not to overmix the batter to keep the bread tender.
- The glaze adds moisture and a tangy lemon flavor that complements the lavender perfectly.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: lavender bread, lemon glaze bread, tea bread, flavored quick bread, floral bread, homemade bread, lemon zest bread
Find it online: https://topreci.com/lavender-tea-bread-recipe/
