Lemons, lavender, and almond – oh my! This month we are preparing a happy little lemon
lavender almond loaf that will shake up your typical winter desserts. This recipe is light and
flavorful and is the perfect pairing for a chilly Saturday morning breakfast with coffee. The
recipe below makes about three small loaves: Enough to keep one for yourself, one to give to
your neighbor, and one to send with your college student back to school for winter finals. In the
recipe, we use our own culinary lavender grown right on our farm!
1 stick of softened butter (room temp, unsalted)
½ cup milk (or almond milk)
1 tsp almond extract
2 tbsps of fresh lemon juice 1 ½ cup flour
Pinch of salt
1 tsp baking powder
¼ tsp baking soda
1 cup sugar
1 tbsp culinary lavender
2 tbsps of lemon zest (+ 1 tsp of lemon zest for garnish)
1 cup Powdered Sugar
2 tablespoons milk (or almond milk)
Preheat oven to 350 F
1. In a food processor or blender, pulse together lavender, lemon zest, and sugar until the
mixture is finely ground.
2. In separate bowl, mix the flour, salt, baking powder, and baking soda.
3. In another bowl, beat sugar and butter together until creamed (about 5 minutes)
4. In the same bowl as the sugar and butter, add each egg – one at a time.
5. Slowly add the flour mixture to the sugar and butter mixture while mixing. Add in about
½ cup of the flour mixture at a time.
6. Mix the milk and lemon juice together in a measuring cup. Slowly add the mixture to the
flour, sugar butter mixture.
7. Mix until all of it is combined.
8. Using a spatula, scoop the mixture into each bread pan. Each pan should be about half
full with mixture.
9. Bake for 40-50 minutes or until a knife inserted into the center comes out clean.