Whether you are looking for a spring treat or a Mother’s Day dessert, this Lemon Bread with Lavender-Vanilla Glaze will curb any spring craving and wow your guests!
It’s hard to believe but I haven’t always been on Team Lemon. In fact, I’ve only started enjoying lemon desserts in the last few years and I’ve fallen hard lemon. I’m all about the lemon bread, lemon cookies, lemon bars, etc. It really is amazing how our tastes change over the years.
So here’s another obsession: floral flavors. I’m loving lavender, lilac, rose, and edible flowers. I’ve started incorporating them in a bunch of recipes that I’ll be sharing over the next few months. The key to incorporating these flavors is to do it with a light touch. If you put too much of the floral flavor, it will taste like a bouquet of flowers.
Spring is definitely here and I’m in such a better mood. There’s definitely something about cold weather that just makes me so cranky. The warm 70 degree and sunny days are making me so happy and motivated. I’m like a flower and love being out in the sun, walking my dog, enjoying the farmer’s markets, planting my garden and flowers. I’m kind of like a flower and gravitate towards the sun. J
Now, let’s talk a little bit about this Lemon Bread. I cannot stand a dry bread. For me, it has to be nice and moist and honestly, no one does it better than Ina. So, I didn’t mess with her recipe. You can use yogurt instead of sour cream in her recipe but I do enjoy how rich but light the sour cream makes the bread. Now, some people think they are anti-lavender but they are truthfully anti-too much lavender. In fact, a friend of mine said he wasn’t a fan of lavender but was willing to give it a try when I was testing different flavors. Guess what? He loved it. Don’t worry that people won’t like it. Trust me…they will.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cup full-fat sour cream
- 1 cup sugar
- 3 eggs
- 2 teaspoons grated lemon zest or 2 teaspoons lemon extract
- 1/2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1/3 cups sugar
- 1 cup powdered sugar
- 1 tsp vanilla
- 1/2 tsp lavender extract
- Pre-heat the oven to 350 degrees. Grease an entire loaf pan with butter and then lightly toss with flour. Set aside.
- Sift together the dry ingredients: flour, baking powder, and salt in a medium bowl and set aside. In a mixing bowl of stand mixer, mix together the sour cream, sugar, eggs, lemon zest, and vanilla on low until fully incorporated.
- Add half of the dry ingredients into the mixing bowl and mix until incorporated. Then, add the second half and repeat. Make sure to scrape the sides to ensure it is all mixed together. Fold in the vegetable oil using a spatula until it’s completely incorporated.
- Pour the batter into the loaf pan. Bake for 50-60 minutes or until the tester comes out clean from the center. While the bread is baking, whisk together the glaze and the icing in separate bowls and set aside.
- Allow the cake to cool for about 10-15 minutes and then remove it from the pan and place it on a baking rack. Pierce a few holes throughout the bread and pour the glaze over the bread and let it soak in while the bread cools down.
- Once the bread is cool, drizzle the icing over the bread and serve. Enjoy!