I love lemons! I gravitate to any recipe, sweet or savory that has lemon in the ingredients.
My husband and I love to visit Delaware, especially Lewes! We love to hop on the ferry and take mini trips (usually day trips or weekend getaways). Since the pandemic started, we haven’t been able to go there.
Last Fall, we went to the Lewes farm market when we were there. It was one of the last weekends they were having it. We love to stroll around, buying different or unusual fruits and vegetables. I purchased some culinary lavender (pictured below). My mind immediately started thinking about different recipes that these bits of goodness could enhance. I’ve used them in macarons, scones and blueberry lemon muffins.
I think the taste of lemon and lavender is heavenly! This lemon lavender loaf is the perfect dessert. It’s so refreshing! My hubby and I had this for dessert tonight, and to be honest, I will be having this with my coffee tomorrow morning:).
- 2 sticks unsalted butter (226 grams), room temperature
- 2 cups granulated sugar (400 grams)
- 4 large eggs, room temperature
- 1/3 cup grated lemon zest (about 3 large lemons)
- 3 cups all-purpose flour (370 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed lemon juice (60 grams)
- 3/4 cup buttermilk, (180 grams), room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup honey
- 1/2 cup lemon juice
- 1 tablespoon dried culinary lavender
Ingredients for Honey Lemon Glaze:
- 1 cup confectioners’ sugar (120 grams)
- 1/2 teaspoon lemon zest
- 1 tablespoon honey
- 1 tablespoon lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Zest and juice lemons. Put aside until ready to use.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender.
When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar, lemon zest, honey and lemon juice in a bowl. Mix with a wire whisk until smooth. Pour over the tops of the cakes. Allow the glaze to drip down the sides of the cakes.
I hope you make this delicious lemon loaf. If you do, please tag me @goodeatsbymimi on Instagram. I would love to hear from you and see your pictures.