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Lemon Loaf Lavandula



  • 1/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon grated lemon rind
  • 1 teaspoon dried lavender buds (off stem, no leaves)
  • 2 1/2 cups sifted flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk


  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 1/2 teaspoon lavender
  • 1 tablespoon grated lemon rind


Heat oven to 325 degrees Fahrenheit.

Grease a 9" x 3" loaf pan.

Cream butter and sugar until soft.

Add the eggs one at a time, beating until smooth.

Add the rind and lavender.

Combine the flour, baking soda, and salt, mixing lightly with a spoon.

Add the dry ingredients and the milk into the creamed mixture, alternating in two or three pours.

Beat until just mixed (don't over beat).

Pour batter into greased loaf pan and smooth top with a knife.

Bake for about an hour or until a toothpick inserted in the center of the loaf comes out clean.

E.S. Platt