Lavender Lemon Tea Bread Recipe

Lemon cake infused with Porch Nook's Organic Culinary Lavender! I love snacking on this sweet delight while sipping on a steaming cup of coffee...the breakfast of champions! This super easy recipe will impress your all your friends and a great addition to baby showers, garden parties... you name it!

  • Prep, 15 minutes
  • Cook, 60 minutes


  • 3/4 cup milk
  • 3 tsp. Porch Nook's Organic Culinary Lavender finely chopped
  • 6 Tbsp. softened butter
  • 1 cup white sugar
  • 1-1/2 tsp. lemon zest
  • 2 eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt


Porch Nook's Organic Culinary Lavender


Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).

Combine the milk and finely chopped lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.

With a hand mixer, in a medium mixing bowl, cream together the butter and white sugar until smooth. Mix in the eggs, Greek yogurt, vanilla and lemon zest.

In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.

Pour the batter into the prepared pan(s).

Porch Nook's Organic Culinary Lavender


Bake for 60 minutes (loaf pan). For the 3 small pans, bake for 40 minutes.

To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake and sprinkle Porch Nook's Organic Culinary Lavender when it melts on the warm cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.


Porch Nook's Organic Culinary Lavender

1 comment

  • Beautiful presentation. I’ll give it a try soon.

    Sherri Wood

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