This luscious Lavender and Lemon Loaf is bursting with citrus flavour, paired with a delightful hint of Lavender essential oil making it the ideal dessert for spring!
It’s really quick and easy to put together and lovely with a cup of tea or great for a light dessert.
TIP Use a bread tin to make this loaf in or a cake tin if you prefer. I have also used individual ramekins for dinner parties or to have a little sweet treat on hand. You can top the loaf with lemon slices and a few sprigs of lavender if you like, for a lovely presentation.
NOTE For a little variety try using this easy recipe to create a lime cake by using Lime essential oil in place of the Lemon essential oil and try using a drop of Basil or Citrus Fresh in place of the Lavender essential oil.
I hope you enjoy this delicious Lavender and Lemon Loaf!
Ingredients
- Lavender and Lemon Loaf Ingredients:
- 2 eggs
- ¾ cup (150 grams) sugar (preferably organic)
- ½ cup (120 ml) freshly squeezed lemon juice
- 1/3 cup (80 grams) butter, melted
- 6 – 8 drops Lemon essential oil (to taste)
- 1 drop Lavender essential oil (to taste)
- 2 cups (280 grams) flour or gluten-free flour mix
- 2½ tsp baking powder (non-aluminum)
- Lemon & Lavender Glaze Ingredients:
- ¼ cup (60 ml) freshly squeezed lemon juice
- sugar or maple syrup (approx. 2 tbsp, to taste)
- 4 – 6 drops Lemon essential oil (to taste)
- 1 drop Lavender essential oil (to taste)
Instructions
- Preheat oven to 180C and prepare a bread tin or cake tin by lining with baking paper.
- Place the eggs and sugar in a large bowl and whisk together until they are creamy and pale. You can also use an electric mixer.
- Mix the Lemon and Lavender essential oil into the melted butter. Then add the lemon juice and melted butter/Lemon and Lavender essential oil mixture into the egg mixture and mix until the batter is well combined.
- Sift in the flour with baking powder and then mix with an electric mixer until well combined. You can also mix by hand.
- Pour the batter into the prepared tin and run a knife down the middle of the bread tin lengthwise before baking. This helps to form the split down the center of the cake and looks better. If using a cake tin skip this step.
- Bake for 35 – 45 minutes or until a knife inserted in the center comes out clean.
- While the cake is baking make the glaze by heating the lemon juice and sugar in a small saucepan on low heat (do not boil) and stir until just dissolved and remove from heat. Add the Lemon and Lavender essential oils and stir through.
- When the cake is done remove from the oven and immediately pour over the glaze. I like to use a skewer and poke a few holes in the cake so the glaze gets into the cake too. Let the cake cool down before slicing or serve warm with a little ice cream. Yum!
If you enjoyed this sweet treat, check out Chef Kate’s Creamy Chocolate Coconut Pots with Caramel Sauce recipe here.
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