Lemon Lavender Loaf

INGREDIENTS

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
3 eggs
1 tsp vanilla extract
1/4 cup plain 2% Greek-style yogurt
1 tbsp lemon zest


INSTRUCTIONS

Preheat oven to 350°F. Grease 9- x 5-inch loaf pan and line bottom and sides with parchment paper.

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.

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.

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.

Whisk yogurt with remaining honey, remaining lavender and lemon zest. Drizzle over loaf just before serving.

Tip:
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.

TRY IT WITH

Wholesome Organic Fair Trade Honey


Many Wholesome products are qualified to use the following:

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