This Lavender Lemon Tea Bread with Zesty Glaze is a fragrant, tender loaf that brings a touch of sunshine to any table. Delicate floral notes from culinary lavender and bright citrus from lemon join together in a soft, buttery crumb that feels both comforting and elegant. It’s the perfect loaf to slice alongside a warm cup of tea, enjoy with brunch, or offer to guests as a thoughtful homemade treat. As it bakes, the aroma of lemon zest and lavender fills your kitchen, making every moment feel cozy and inviting. The sweet lemon glaze adds a glossy finish and an extra layer of citrus brightness that perfectly complements the subtle floral essence. Whether you’re experienced with baking or trying something new, this bread delivers impressive flavor without complexity, balancing gentle sweetness with refreshing tang.
Why You’ll Love This Recipe
- Tender crumb infused with floral lavender and lemon zest
- Bright, tangy glaze adds refreshing sweetness
- Perfect for teatime, brunch, or gifting
- Simple ingredients with approachable steps
- Aromatic bake that fills your kitchen
Ingredients
- 2 cups all-purpose flour
- 1 tbsp dried culinary lavender
- 1 tbsp lemon zest (about 1–2 lemons)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
How to Make Lavender Lemon Tea Bread with Zesty Glaze
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, culinary lavender, lemon zest, baking powder, baking soda, and salt.
- In a separate bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Blend in vanilla extract.
- Alternately add dry flour mixture and buttermilk to the creamed butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake until a toothpick inserted into the center comes out clean, about 50–60 minutes.
- Remove from oven and let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Drizzle glaze over cooled loaf and let set before slicing.
Recipe Information
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10 slices
Cuisine: Tea Bread / Dessert
Course: Snack / Sweet
Flavor Profile Breakdown
- Bright citrus zing from fresh lemon
- Gentle floral aroma from lavender
- Sweet, glossy lemon glaze
- Buttery, moist crumb texture
- Balanced sweetness without overpowering
Pro Tips for Best Results
- Use culinary-grade lavender to avoid bitterness.
- Zest lemons before juicing for maximum flavor.
- Don’t overmix batter — tender crumb comes from gentle folding.
- Let bread cool fully before glazing to prevent melting.
- Store baked bread wrapped to retain moisture.
Variations & Substitutions
- Add a handful of blueberries for fruity bursts.
- Substitute almond milk for buttermilk if needed.
- Replace lemon glaze with honey drizzle for softer sweetness.
- Use orange zest instead of lemon for citrus variation.
- Add poppy seeds for texture and visual interest.
Common Mistakes to Avoid
- Using too much lavender — flavor becomes soapy.
- Skipping room-temperature ingredients — they combine more evenly.
- Baking at too low temperature — leads to dense crumb.
- Glazing while bread is warm — glaze will run off.
- Forgetting to cool on wire rack — traps moisture.
Serving Suggestions
- Serve warm with a dollop of whipped cream.
- Pair with herbal or Earl Grey tea.
- Offer alongside fresh berries or fruit salad.
- Slice and serve with butter at brunch.
- Present on a cake stand for afternoon gatherings.
Storage & Reheating Tips
- Store airtight at room temperature up to 3 days.
- Refrigerate for up to 5 days to extend freshness.
- Freeze slices wrapped in foil for up to 2 months.
- Warm a slice briefly in oven before serving to refresh texture.
- Avoid microwave reheating — it makes crumb gummy.
Nutrition Information (Approximate)
Calories: 285 kcal
Protein: 4 g
Carbohydrates: 45 g
Fat: 10 g
Fiber: 1 g
Sugar: 27 g
Sodium: 210 mg
Lavender Lemon Tea Bread with Zesty Glaze
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, culinary lavender, lemon zest, baking powder, baking soda, and salt.
- In a separate bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Blend in vanilla extract.
- Alternately add dry flour mixture and buttermilk to the creamed butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake until a toothpick inserted into the center comes out clean, about 50–60 minutes.
- Remove from oven and let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Drizzle glaze over cooled loaf and let set before slicing.
Notes
Carbohydrates: 45 g
Fat: 10 g
Fiber: 1 g
Sugar: 27 g
Sodium: 210 mg
Final Thoughts
Lavender Lemon Tea Bread with Zesty Glaze is a delightful blend of spring-like flavors and comforting texture. With its soft crumb, fragrant aroma, and bright citrus finishing touch, it’s a versatile treat that fits any occasion — from casual tea time to elegant brunches. Baking this loaf brings joy to both the process and the plate.
FAQs
What kind of lavender should I use?
Use culinary-grade dried lavender specifically labeled for cooking to ensure the best flavor.
How do I know when the bread is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I make this bread dairy-free?
Yes — replace buttermilk with dairy-free milk plus a teaspoon of lemon juice.
Why is my bread dense?
Overmixing batter or not using proper leavening can cause a dense texture.
Can I prepare the batter ahead of time?
You can mix the dry and wet ingredients separately ahead of time, then combine before baking.
