Lemon Lavender Bread
Makes
2
servings
This delicate flavor combination is perfect with a cup of earl gray tea.
Meal Type
Breakfast
Desserts
Diet Type
Vegetarian
Ingredients
¾ cup milk
3 tablespoons fresh lavender or 1 tablespoon dried, finely chopped
6 tablespoons butter, softened
1 cup organic cane sugar
2 eggs
1 cup whole wheat flour
1 cup unbleached white flour
1 ½ teaspoons baking powder
¼ teaspoon sea salt
Zest from one large lemon
3 tablespoons fresh lavender or 1 tablespoon dried, finely chopped
6 tablespoons butter, softened
1 cup organic cane sugar
2 eggs
1 cup whole wheat flour
1 cup unbleached white flour
1 ½ teaspoons baking powder
¼ teaspoon sea salt
Zest from one large lemon
1
Preheat the oven to 325 degrees.
2
Butter a 9x5 inch pan.
3
Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
4
In a medium bowl, cream the together the butter and sugar until smooth. Beat in the eggs until the mixture is light and fluffy.
5
Combine the flour, baking powder, salt; and lemon zest. Stir into the creamed mixture alternately with the milk and lavender.
6
Pour into the prepared pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.