Lemon Lavender Loaf Honey Glaze (Printer Version)

Floral lemon loaf with dried lavender and a honey-lemon glaze — tender, moist, perfect for teatime.

# What You'll Need:

→ Loaf cake

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1 tablespoon dried culinary lavender buds
06 - Zest of 2 lemons
07 - 3/4 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - 1/3 cup plain Greek yogurt or sour cream
11 - 1/4 cup whole milk
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon pure vanilla extract

→ Honey glaze

14 - 1 cup powdered sugar, sifted
15 - 1 1/2 tablespoons honey
16 - 2 to 3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, dried lavender buds and lemon zest until evenly distributed; set aside.
03 - In a large bowl, cream the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating briefly after each addition until fully combined and the batter appears smooth.
05 - Mix in the Greek yogurt (or sour cream), whole milk, fresh lemon juice and vanilla extract until homogenous.
06 - Fold the dry ingredients into the wet mixture in two additions, stirring just until no streaks of flour remain to avoid overmixing.
07 - Scrape the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
09 - Allow the loaf to rest in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
10 - Whisk the sifted powdered sugar with honey and 2 tablespoons fresh lemon juice until smooth; add up to 1 additional tablespoon lemon juice to reach a pourable consistency.
11 - Drizzle the honey glaze evenly over the cooled loaf, garnish with extra lemon zest or a few lavender buds if desired, then slice and serve.

# Expert Advice:

01 -
  • This loaf stays remarkably moist for days, and the first bite always surprises guests with its delicate perfume.
  • The honey glaze makes each slice taste like a treat from a corner bakery, even if you’re baking it for the first time.
02 -
  • If you add the lavender straight from the jar, the flavor can overwhelm—crush or rub it just before using for elegance.
  • Lining your pan with parchment all the way up makes removing the loaf so much easier (lesson courtesy of a stuck cake incident).
03 -
  • Infuse your milk gently with lavender on the stovetop then strain—this gives floral depth without bits in every slice.
  • Let the cake cool completely before glazing, or the warm loaf will absorb the glaze instead of letting it drape the top.
Go Back