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Lemon Lavender Loaf

Test Description


  1. Preheat oven to 350°F. Grease 9- x 5-inch loaf pan and line bottom and sides with parchment paper.
  2. Whisk together flour, 1 1/2 tsp lavender, baking powder, baking soda and salt; set aside. In measuring cup, whisk together milk and lemon juice; set aside.
  3. In a separate bowl, beat butter with 3/4 cup honey. Beat in eggs, one at a time, incorporating first fully before adding second. Beat in vanilla. With the mixer on low, add the flour mixture, in 3 parts, alternating with milk mixture in 2 parts, scraping bowl between additions.
  4. Scrape batter into prepared pan; smooth the top. Bake for 50 to 60 minutes or until a tester inserted into center of cake comes out clean. Transfer to cooling rack and let stand for 1 hour. Turn out onto rack and cool completely.
  5. Whisk yogurt with remaining honey, remaining lavender and lemon zest. Drizzle over loaf just before serving.


Dried lavender adds a delicate floral flavor to baked goods. You can find edible dried lavender at gourmet food stores, tea and spice shops, or purchase it online.


  • 1 3/4 cups all-purpose flour
  • 2 tsp crumbled dried edible lavender leaves, divided
  • 1 tsp baking powder
  • 1/2 tsp each baking soda and salt
  • 1/3 cup milk
  • 1/3 cup lemon juice
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup Wholesome Organic Honey, divided
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  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup plain 2% Greek-style yogurt
  • 1 tbsp lemon zest