Buzzing with Flavor: Honey Lavender Lemon Loaf

 Honey Lavender Lemon Loaf is buzzing with flavor!

I love all things bee so I couldn’t resist this Nordic Ware Honey Bee Loaf Pan

at Williams-Sonoma this spring.

It’s still available online, but you could use any 6 cup loaf pan for this recipe.

This post may contain affiliate links. For more information see my disclosure policy.

If you’ve never used lavender buds in baking, a little goes a long way,

but it lends a wonderful floral note.

Make sure you use culinary dried lavender buds for a lavender flavor that’s not bitter or medicinal.

Tip: Grind your lavender buds in a spice grinder (coffee grinder dedicated to spices) to release

 the essential oils and evenly distribute the lavender flavor in recipes.

Honey Lavender Lemon Loaf with Lemon Glaze,

recipe adapted from Nordic Ware

Ingredients

1 1/2 cups flour

 1 tsp baking powder

 1/2 tsp baking soda

 1/4 tsp salt

 2 tsp dried culinary lavender buds

 1/2 cup butter, room temperature

 1/2 cup sugar

 1/4 cup honey

 2 eggs

1 teaspoon lemon zest

 1/2 cup milk

Preheat the oven to 350°F. Prepare Loaf Pan with baking spray containing flour

and use a pastry brush to evenly coat the all the details of the pan.

Directions

Combine flour, baking powder, baking soda, salt and lavender in a bowl and set aside.

Using a mixer, cream butter and sugar on medium speed. Add honey and blend until smooth.

Add eggs one at a time, mixing thoroughly after each addition; mix in lemon zest.

Reduce mixer to a medium-low speed and add half of dry mixture and half of milk.

When combined, mix in the remaining flour mixture and milk until fully incorporated.

Pour batter into prepared pan, filling only 3/4 full.

Gently tap on a counter top to remove air bubbles.

Bake for 45-55 minutes or until toothpick inserted into center of loaf comes out clean.

Shield top of cake during last 10 minutes of baking time with foil to prevent over browning.

 Cool cake in the pan for 10 minutes before inverting onto a cooling rack. Cool completely.

To serve, top with a dusting of powdered sugar, or drizzle with lemon glaze or honey.

Lemon glaze:

1 cup powdered sugar

2 – 3  tablespoons lemon juice

Whisk together sugar and lemon juice, adding 1 tablespoon at a time to reach

desired consistency. Drizzle over cooled cake.

Print Recipe

Honey Lavender Lemon Loaf with Lemon Glaze

Honey Lavender Lemon Loaf is buzzing with flavor, with lavender lending a floral note, topped with bright, citrusy lemon glaze.

Prep Time20 minutes mins

Cook Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: bundt, bundt cake, honey, lavender buds, lemon glaze, loaf cake, Nordic Ware

Servings: 10

Equipment

• 6 cup loaf pan

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp dried culinary lavender buds
• 1/2 cup butter room temperature
• 1/2 cup sugar
• 1/4 cup honey
• 2 eggs
• 1 teaspoon lemon zest
• 1/2 cup milk

For the glaze:

• 1 cup powdered sugar
• 2 - 3 tablespoons lemon juice

Instructions

• Preheat the oven to 350°F.
• Prepare 6 cup loaf pan with baking spray containing flour and use a pastry brush to evenly coat the all the details of the pan.
• Combine flour, baking powder, baking soda, salt and lavender in a bowl and set aside.
• Using a mixer, cream butter and sugar on medium speed. Add honey and blend until smooth.
• Add eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest.
• Reduce mixer to a medium-low speed and add half of dry mixture and half of milk.
• When combined, mix in the remaining flour mixture and milk until fully incorporated.
• Pour batter into prepared pan, filling only 3/4 full. Gently tap on a counter top to remove air bubbles.
• Bake for 45-55 minutes or until toothpick inserted into center of loaf comes out clean.
• Shield top of cake with aluminum foil during last 10 minutes of baking time to prevent over browning if needed.
• Cool cake in the pan for 10 minutes before inverting onto a cooling rack.
• When cool, dust with powdered sugar or drizzle with lemon glaze or honey to serve.

For the glaze:

• Whisk together sugar and lemon juice, adding 1 tablespoon at a time to reach desired consistency. Drizzle over cooled cake.

Notes

• Use dried culinary ‘lavender buds, for a lavender flavor that’s not bitter, medicinal or perfumey. Grind your lavender buds in a spice grinder (coffee grinder dedicated to spices) to release more of the essential oils and increase the lavender flavor in recipes.
• When zesting any citrus, use only the outer peel, not the white pith underneath which is bitter.
• Omit lavender and substitute 1 1 /2 tsp vanilla extract if desired.

Details

Michel Designs Works Honey & Clover Kitchen Towel / Amazon

Flatware / Napoleon Bee, Amazon

Bee Skep Cookie Jar and Tablecloth / HomeGoods, several months ago

Embossed Bee Skep Plates / Naturewood by Pfaltzgraff, discontinued

Nordic Ware Honey Bee Loaf Pan / Williams-Sonoma

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Bee kind to Pollinators. *Buzz* over to find out what you can do to help, here.

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