Description
A moist, fragrant tea loaf infused with dried lavender and a hint of lemon, perfect for afternoon tea.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp dried culinary lavender, lightly crushed
- Zest of 1 lemon
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 3/4 cup (180 ml) milk
- 1 tsp vanilla extract
- 1 tbsp honey or light syrup (optional)
- 1 cup (120 g) powdered sugar (for glaze)
- 1–2 tbsp fresh lemon juice (for glaze)
- Extra dried lavender or lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Warm the milk until hot but not boiling. Stir in crushed lavender and steep for 10 minutes. Strain and cool.
- In a bowl, whisk together flour, baking powder, salt, and lemon zest.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then stir in vanilla and honey if using.
- Alternate adding dry mix and lavender-infused milk, mixing just until combined.
- Pour batter into the prepared pan and bake for 45–55 minutes, until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar with lemon juice for glaze and drizzle over cooled loaf. Garnish with lavender or lemon zest.
Notes
Use culinary-grade lavender only. If using salted butter, reduce added salt slightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg