Lavender Tea Bread Recipe

A rectangular glazed lavender tea bread topped with sprigs of lavender sits on an ornate white platter. Beside the platter is a small bouquet of lavender tied with a purple and green checkered ribbon, all placed on a white wooden surface.

Lavender Tea Bread Recipe

This Lavender Tea Bread is a moist and sweet tea loaf, perfect for afternoon tea or simply to celebrate when the lavender blooms. Delightfully rich with butter and lavender cream, and unforgettable with the vanilla flavoring.

Prep Time10

Cook Time50

Total Time1

Servings: servings

Calories: 195kcal

Author: Stephanie Wilson

Ingredients

¾ cup milk 150g or vanilla creamer *
1-2 tablespoons dried lavender 1 tablespoon fresh lavender
6 tablespoons butter 85g, softened
1 cup 200g granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups 250g all-purpose flour
2 teaspoons baking powder
½ tsp. salt

Glaze

½ cup 62g sifted powdered sugar
2 teaspoons water
¼ teaspoon vanilla optional

Get Recipe Ingredients

Instructions

Preheat the oven to 350 degrees F. Spray with cooking spray or butter and flour a 9×5 inch loaf pan.
Combine the vanilla creamer or milk and lavender in a small saucepan over medium heat. Cook until it just begins to simmer; remove from the heat and cool slightly.
Cream the butter and sugar together with an electric mixer or stand mixer. Beat in the eggs, one at a time, until the batter is light and fluffy; stir in the vanilla.
In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture alternately with the lavender cream until just blended; pour into the prepared pan.
Bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean. Let cool in the pan a few minutes before transferring to a rack to cool.
Make the glaze: Combine the powdered sugar and water until the desired consistency is reached. Spread the glaze over warm or cool cake. Cool completely before slicing.

Notes

Milk or Creamer?

If you want to make your own, we have a recipe for a Homemade Vanilla Creamer. Otherwise, a store-bought vanilla creamer is wonderful too.

No creamer? Substitute with milk, cream, or half and half. I do like to add an additional ¼ cup sugar if I'm using milk.

Loaf Pan Sizes

You can use a 9 x 5-inch loaf pan or an 8 ½ x 4 ½-inch loaf pan. Both work equally well. Baking time in an 8 x 4-inch pan, in my oven, is 47 minutes.

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