For a more intense lavender flavor, use culinary-grade lavender essential oil. Add 2-3 drops to the milk while it is steeping. If you don't have fresh lavender, you can substitute 1-2 teaspoons of dried culinary lavender. Add it to the flour mixture. To prevent the top of the bread from browning too quickly, tent it with foil during the last 15 minutes of baking.
Lavender Tea Bread
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS241
Capture the fleeting essence of summer with this fragrant Lavender Tea Bread. Infused with the soothing aroma of fresh lavender, this delightful loaf is perfect for afternoon tea or a light dessert. Serve with a dollop of crème fraîche and a scattering of fresh berries for an unforgettable treat.
Ingridients
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Nutrition
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Carbohydrate34 g
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Cholesterol48 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium169 mg
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Sugar18 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan. (5 minutes)
02 Step
Recipe View In a small saucepan, combine milk and chopped lavender. Heat over medium heat until simmering. Remove from heat and let steep for 15 minutes to infuse the milk with lavender flavor. Strain the milk through a fine-mesh sieve, discarding the lavender blossoms. (20 minutes)
03 Step
Recipe View In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, until well combined. (7 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the lavender-infused milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
05 Step
Recipe View Pour the batter into the prepared loaf pan and spread evenly. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
07 Step
Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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Keara Stroman
Mar 27, 2025Easy to follow and delicious! I didn't have fresh lavender, so I used dried, and it still turned out great. I will definitely be making this again.
Mathilde Huels
Sep 24, 2024I made this for a tea party, and everyone loved it. The lavender scent filled the kitchen while it was baking, it smells heavenly!
Tad Mayer
Jun 9, 2024This recipe is amazing! The lavender flavor is subtle but present, and the bread is so moist and tender. I added a lemon glaze, and it was perfect!