Effortless Lemon Lavender Loaf (Printable Recipe Version)
Soft and scented with lemon and lavender, this loaf is super moist and gets finished with a creamy vanilla glaze. The ultimate springtime treat.
# Ingredients You’ll Need:
→ Lemon Lavender Loaf Cake
01 -
Juice from 2 lemons
02 -
3/4 cup plain yogurt (just don't use fat-free)
03 -
1 tsp vanilla
04 -
3 eggs
05 -
Zest from 2 lemons
06 -
1 ½ cup sugar
07 -
1/2 tsp salt
08 -
1 ½ tsp baking powder
09 -
2 ½ cups (300g) all purpose flour (see † for tips)
10 -
2 tsp culinary lavender
11 -
3/4 cup vegetable oil
→ Vanilla Glaze
12 -
Purple food coloring (go for it if you like)
13 -
Pinch of salt
14 -
1 tsp vanilla extract
15 -
2-4 tbsp hot water (use more if you like it runnier)
16 -
1/2 tbsp vegetable oil
17 -
1 ½ cups powdered sugar
# Steps to Make It:
01 -
Pop the oil into a saucepan and gently warm it up for about a minute or so. Take it off the stove, stir in your lavender, and slap a lid on. Let the lavender hang out and soak into the oil for half an hour to an hour. Strain out the bits, and hang onto that fragrant oil.
02 -
Flip your oven on to 350°F. Oil up your 9×5" pan and line it with parchment. In a mixing bowl, mix salt, baking powder, and flour—just whisk 'em together.
03 -
Drop the sugar and lemon zest in a bowl. Squish them together till everything smells awesome and the sugar's got a yellow hint.
04 -
Grab your stand mixer with its paddle. Throw in the eggs, that lemon sugar, and vanilla. Crank it up and beat for 3-4 minutes—you're looking for a super airy, big volume. Slowly pour in your lavender oil, then beat for one more minute after it's all in.
05 -
With the speed low, add your dry stuff in three goes. Swap back and forth with yogurt and lemon juice so it all comes together smooth. Stop as soon as it’s mixed. Don’t overdo it.
06 -
Pour your finished batter into the pan. Toss it in the oven for about an hour. It's good to go when a toothpick slides out clean. Let it chill out and cool all the way down before you go near the glaze.
07 -
Dump the glaze ingredients into a bowl. Give it a good whisk till it’s all smooth. Drizzle or pipe it all over your cooled loaf—you pick how you want it to look.
# Extra Information:
01 -
† The trick with flour is to use a spoon and fill up your cup, then even it off with a straight edge. If you dunk the cup straight into the container, you’ll pack it and throw off your measurements. A scale’s even easier—1 cup is 120g or 4oz.