LAVENDER TEA BREAD with HONEY-LEMON GLAZE by Anne and Maddison Bakker
Makes 1 loaf

For Bread:
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