This easy lemon lavender loaf is a bright, citrusy quick bread with a delicate floral note. Finish it with candied lemon slices or a simple sugar glaze and serve with coffee or tea.
If you enjoy baking with citrus, this lemon lavender loaf is a wonderful way to showcase fresh lemon juice and zest. The subtle aroma of dried lavender complements the lemon without overpowering it, giving the loaf a refined, springtime flavor. It’s simple to make and perfect for breakfast, brunch, or as a light dessert.
How to make lemon loaf with lavender
Start by preheating your oven so the loaf can go in as soon as the batter is ready. Melt the butter in a microwave-safe bowl or on the stovetop, then juice fresh lemons. You’ll need ½ cup (about 120 ml) of freshly squeezed lemon juice for the batter and an additional ¼ cup (60 ml) mixed with a little sugar to brush over the hot loaf after baking.
In a mixing bowl, whisk the eggs and sugar until pale and creamy—this usually takes 1–2 minutes with an electric mixer. Add the lemon juice, melted butter and the dried lavender, stirring to combine. Sift in the flour and baking powder, fold until the batter is smooth, and pour it into a 2-pound (10 x 4 inch / 25 x 10 cm) loaf tin lined with baking paper.
Bake at 180° C / 360° F for about 40–45 minutes, or until a skewer inserted in the center comes out clean. Immediately after removing the loaf from the oven, pour the sweetened lemon juice over the hot bread so it soaks in and keeps the crumb moist. Allow the loaf to cool completely before slicing. For a decorative touch, place candied lemon slices on top or on each slice when serving.
How to make candied lemon (optional)
Candied lemon slices are optional but make an attractive garnish. Use organic or well-washed lemons if possible. In a wide saucepan, simmer equal parts water and sugar until the sugar dissolves. Add thin lemon slices and simmer gently for about 20 minutes. Remove the slices and place them on paper towels to drain and cool; refrigerating them briefly speeds the process.
Good to know
- All-purpose flour (US) = plain flour (UK).
- The amount of lavender gives a gentle floral note; omit it if you prefer no lavender flavor.
- Candied lemon slices are optional; you can also use a simple sugar glaze instead.
- This recipe fits a 2-pound (900 g) loaf tin.
Easy Lemon Lavender Loaf
Prep Time: 15 minutes • Cook Time: 45 minutes • Total Time: 1 hour
Servings: 12 slices (1 loaf)
Author: Julia
Ingredients
Loaf
- 2 medium eggs
- ¾ cup granulated sugar (150 g)
- ½ cup freshly squeezed lemon juice (120 ml)
- ¾ stick unsalted butter, melted (80 g)
- 1 teaspoon dried lavender (culinary lavender)
- 2 cups all-purpose flour (280 g)
- 2½ teaspoons baking powder
Lemon syrup
- ¼ cup freshly squeezed lemon juice (60 ml)
- 1 tablespoon granulated sugar
Candied lemons (optional)
- 1 cup granulated sugar (200 g)
- 1 cup water (250 ml)
- 2 small lemons, thinly sliced
Instructions
Lemon lavender loaf
- Preheat the oven to 180° C / 360° F. Line a 2-pound loaf tin with baking paper.
- Whisk the eggs and sugar until the mixture is pale and creamy.
- Stir in the ½ cup lemon juice, melted butter and dried lavender until combined.
- Sift the flour and baking powder into the wet mixture and mix until smooth. Pour the batter into the prepared loaf tin.
- Bake for 40–45 minutes or until a skewer inserted into the center comes out clean.
- While the loaf is still hot, mix the ¼ cup lemon juice with 1 tablespoon sugar and pour it evenly over the warm loaf so it absorbs the syrup.
- Let the loaf cool completely on a wire rack before slicing. Top with candied lemon slices if desired.
Candied lemon
- Combine sugar and water in a wide-bottom saucepan and heat until the sugar dissolves.
- Add thin lemon slices and simmer gently for about 20 minutes.
- Remove slices and transfer to paper towels to drain and cool. Chill briefly in the fridge to speed the process, if needed.
Notes
- Pour the sweetened lemon juice over the loaf immediately after baking to keep it moist.
- Candied lemon slices and a sugar glaze are optional garnishes.
- Adjust or omit lavender to suit your taste—start with a small amount if you’re unsure.
- This recipe is best baked in a 2-pound (900 g) loaf tin for the given quantities.
Nutrition (per slice)
- Calories: 260 kcal
- Carbohydrates: 49 g
- Protein: 3 g
- Fat: 6 g (Saturated fat: 3 g)
- Cholesterol: 41 mg • Sodium: 14 mg
- Fiber: 1 g • Sugar: 31 g
- Vitamin C: 15.4 mg • Calcium: 60 mg • Iron: 1.3 mg
Nutrition information is an estimate and can vary based on ingredients and portion sizes.
This lemon lavender quick bread is bright, aromatic and easy to prepare—an ideal treat for spring gatherings or a thoughtful homemade gift. It freezes well: wrap slices tightly or freeze the whole loaf for up to one month.
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