Lavender Tea Bread Recipe

A rectangular lavender tea bread loaf with white icing, garnished with two sprigs of lavender, displayed on a white, textured oval plate.

Lavender Tea Bread Recipe

This Lavender Tea Bread is a moist, buttery loaf with delicate floral lavender flavor and a hint of vanilla. It’s an easy tea bread perfect for afternoon tea, brunch, or spring and summer gatherings.

Prep Time10

Cook Time50

Total Time1

Servings: servings

Calories: 195kcal

Author: Stephanie Wilson

Ingredients

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

Glaze

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

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Instructions

Preheat the oven to 350℉. Spray with cooking spray or butter, then flour a 9×5-inch loaf pan or an 8½x4½-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 vs 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 of 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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