Effortless Lemon Lavender Loaf (Printable Version)
Moist and fragrant loaf loaded with zippy lemon and gentle lavender. Finished with sweet vanilla glaze. Fits spring gatherings just right.
# What You'll Need:
→ Lemon Lavender Loaf
01 -
Juice of two lemons
02 -
3 eggs
03 -
2 tsp edible lavender buds
04 -
3/4 cup vegetable oil
05 -
3/4 cup plain yogurt (not nonfat)
06 -
1 tsp vanilla
07 -
1/2 tsp salt
08 -
1 1/2 cups sugar
09 -
1 1/2 tsp baking powder
10 -
Zest from two lemons
11 -
2 ½ cups (300g) all-purpose flour – measure the right way †
→ Vanilla Glaze
12 -
A pinch of salt
13 -
Purple food coloring if you wanna use it
14 -
1 tsp vanilla extract
15 -
2-4 tbsp boiling water, use more or less for how thick you want it
16 -
1 1/2 cups powdered sugar
17 -
1/2 tbsp vegetable oil
# Steps to Follow:
01 -
Mix everything for the glaze in a bowl and stir till it's all smooth. Once your loaf is cooled, pour or spread the glaze all over the top.
02 -
Pour your batter into the loaf pan. Pop it into the oven for close to an hour. Check with a toothpick – if it comes out dry, you're good. Let it cool off fully before adding glaze.
03 -
Set your mixer on low. Add the dry stuff to the wet stuff in three bigger chunks, switching back and forth with the yogurt and lemon juice. Mix just until it's smooth, don't overdo it.
04 -
Toss eggs, your lemon-scented sugar, and vanilla in the stand mixer. Let it beat on high for 3-4 minutes until fluffy and way bigger in volume. Slowly stream in the scented oil, then give it another minute.
05 -
In a bowl, put your lemon zest and sugar together. Use your fingers and smush them up until the sugar turns pale yellow and smells awesome.
06 -
Get your oven hot at 350°F and set up a 9×5 inch loaf pan with oil and parchment on the bottom. In a mixing bowl, toss in the flour, baking powder, and salt, giving them a quick whisk.
07 -
Warm the vegetable oil in a saucepan for about a minute on medium heat. Take it off the heat, stir in the lavender, and cover it up. Let it sit and soak up the flavor for 30 minutes up to an hour. Strain out the flowers, and keep the oil to use later.
# Additional Notes:
01 -
† For best results, scoop flour into your measuring cup with a spoon and gently level it off. Don’t stuff it down or dip straight into the flour bag. Using a scale works too: 1 cup is 120g, easy peasy.