This recipe was a first for me…the first time using lavender in a recipe! Even though I’m growing some lavender in a pot, I purchased the lavender I used in this Lavender Tea Bread at Fresh Market, in their herb section—it was the only place I could find any! If you are having trouble finding some, I’ve read that rosemary is a good substitute for lavender in baking.
This tea bread rises nicely and is covered with a delicious Honey-Lemon Glaze after it is cooled, giving it a wonderful lemony flavor. It’s perfect for tea time or brunch! This recipe is shared here, courtesy of Anne and Maddison Bakker and maryandmartha.com. I took these photos for Mary&Martha with some of their products—the Enjoy Life Lazy Susan, the Simply Elegant Accent Plate, and the Fresh Joy Loaf Pan. They really offer beautiful, inspiratonal items for the home and kitchen!
The lavender in the bread and the lemon glaze that covers it give this tea bread a wonderful summery taste! Hope you enjoy it! 🙂
Lavender Tea Bread
LAVENDER TEA BREAD with HONEY-LEMON GLAZE by Anne and Maddison Bakker
Makes 1 loaf
2 Tablespoons dried Lavender (you could substitute rosemary for the lavender)
3/4 cup milk
1 cup sugar
6 Tablespoons butter, softened
2 large eggs
1/2 teaspoon pure vanilla extract (or you could use lemon extract instead)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For Honey-Lemon Glaze:
1 to 2 cups powdered sugar
1/4 cup milk
A few drops of vanilla extract
Zest of 1 small lemon
1 to 2 Tablespoons honey
Optional: a pinch of dried lavender for garnish
Preheat oven to 325˚F. Grease or spray a 9 x 5″ or 8 x 4″ loaf pan; set aside.
Heat dried lavender and milk in a small saucepan, stirring frequently. Once it is simmering, remove from heat (do not bring to a boil). Cool to room temperature.
Beat sugar and softened butter in a large bowl until smooth. Add in eggs and vanilla extract and beat until smooth. Be sure not to over-mix!
In a medium-size bowl, combine flour, baking powder, and salt. Alternate between adding small amounts of the lavender milk and dry ingredients into the butter/sugar mixture, making sure not to over-mix.
Pour batter into prepared loaf pan and bake at 325˚F for 45 to 55 minutes, or until a toothpick in center comes out clean.
As the tea bread is cooling, make the HONEY-LEMON GLAZE: In a medium-size bowl, pour milk over powdered sugar and mix with a whisk or fork. Then mix in the vanilla, lemon zest, and honey, mixing everything thoroughly.
Drizzle the glaze over the cooled loaf. If desired, sprinkle a pinch of dried lavender over the top. Serve thick or thin slices with a cup of tea!
Recipe used with permission from maryandmartha.com | nancy-c.com
It’s always nice to slow down on a summer day and take some time for tea and tea bread! If the weather is hot, you may want to make that iced tea! 🙂 Do you have a favorite tea time recipe for the summer?