Lavender tea bread with lemon glaze is a sweet, floral infused bread perfect for drinking with tea or coffee. A heavier bread loaf, this recipe is easy for all baking levels and does well in any altitude. Make your own lemon glazed lavender tea bread with this easy to follow recipe.
Delicious Lavender Lemon Tea Bread
I love floral infused desserts. With a touch of sweetness, lavender can make a dish taste just a bit different but beautiful at the same time. Tea breads are heavier and perfect with a cup of black tea. With the added lemon glaze, it gives the bread an extra tart flavor too!
What is a Tea Bread?
A tea bread is a heavier set bread made specifically to be eaten while drinking tea and is usually baked as a bun, English in origin. In America, we commonly drink similar breads and pastries with coffee. Tea bread and tea loafs are not the same thing. A tea loaf is a bread made with spices and cinnamon, enjoyed with butter and not specifically made for tea.
Using Lavender in Recipes
This recipe includes basic ingredients like milk, eggs, butter and sugar. However, you will also need dried lavender buds. Lavender flower buds can be purchased online for consumption, be sure the ones you buy are safe for eating! You can always grow your own lavender and dry the herb yourself.
Be conscious of how much lavender you use, as too much lavender flavor can make your dish taste like perfume. If you want, you can use a bit less lavender, but a little lavender flavor really makes this dish unique.
Infusing the Lavender
Similarly to making a lilac posset, the lavender buds will need to be infused into the milk before being added to the cake batter. This allows the lavender flavor to really shine in the bread. Adding the buds without first infusing will prevent the lavender flavor from being detectible.
As an optional step, you can strain the lavender buds out of the milk, leaving the buds to be discarded. Lavender buds are edible but not everyone like to eat them!
Adding a Lemon Glaze
This recipe does not have lemon in the bread itself, but instead uses lemon juice in just the glaze. A little added tartness keeps the dish from tasting too sweet and really creates a well-rounded sweet bread recipe.
Enjoying This Bread with Tea or Coffee
Floral accents in desserts can sometimes make a dish or dessert taste too sweet. That’s why this sweet bread is perfect with unsweetened tea or black coffee. The bitterness of the hot drink cuts through the sweetness of the cake.
Want more lavender infused recipes? Check out this delicious and refreshing Blueberry Lavender Lemonade Cocktail. You may also like this Lilac Posset (an ancient custard) which can be made with lavender instead!
PIN THIS FOR LATER
Lavender Lemon Tea Bread
Floral infused and delicious, this lavender tea bread is a unique way to enjoy a sweet bread for dessert, or with coffee or tea.
Tea Bread Ingredients
- ¾ cup whole milk
- 2 tbsp dried lavender buds can substitute 3 tbps of fresh lavender
- 6 tbsp butter softened
- 1 cup white sugar
- 2 eggs
- ½ tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Lemon Glaze Ingredients
- 1 cup powdered sugar sifted
- 1 tsp lemon juice
- ½ tsp pure vanilla extract
- 1 tbsp milk
Tea Bread Instructions
Preheat the oven to 325 degrees. Grease and flour a 9x5 inch loaf pan, or line your loaf pans with parchment paper.
Combine the lavender buds and milk in a small sauce pan and warm over medium heat. Infusing the lavender into the milk.
Heat the lavender buds and milk to a simmer. Remove the unfused milk from heat, and then allow it to cool slightly.
In a large bowl, cream together butter and sugar until smooth.
Beat your eggs into the mixture until the mixture is light and fluffy, then add the vanilla and mix completely.
In a separate bowl, combine flour, baking powder, and salt.
Optional: if you don't like the idea of eating lavender buds, strain the lavender buds from the milk before adding to the wet ingredients.
Add and stir your dry ingredients into the creamed butter and sugar mixture, alternating with the milk and lavender until just blended.
Pour the cake batter into your prepared pan.
Bake the tea bread for 45-50 minutes in the preheated oven. (At high altitude, leave it in a bit longer than directed - about 5 ish minutes)
Check with a toothpick that the batter has comes out clean, remove from the oven and allow to cool on a baking rack.
To prepare the glaze, combine the powdered sugar and remaining ingredients until smooth.
Pour the glaze over the bread while the bread is still warm, until the entire bread is coated in the sugary, lemon goodness.
Allow the bread to cool with the glaze and enjoy!