Photos and Words by Corinne Ognibene
Honey Lavender Bread with Lemon Glaze
What inspired me to create this recipe was my nostalgia for England. Around this time last year, I was studying abroad in London, doting over the adorable sets of afternoon tea I would always see at the hotel I was interning at. Lavender teacakes made an appearance at many an afternoon tea, and I have wanted to bake with lavender for a while now.
This honey lavender bread is the perfect accompaniment to a steaming cup of tea on a cold winter’s day. The honey’s floral notes combine with hints of lavender to create a sophisticated, soothing, sweet treat. Though the lemon glaze is an optional step, I highly recommend it because it compliments the lavender and honey flavors so nicely.
For the bread:
2 cups all-purpose flour
3 Tbs fresh lavender
1 ½ tsp baking powder
¼ tsp salt
¾ cup milk (I used almond milk but any milk will do)
1 cup honey
6 Tbs butter
1 Tbs vanilla extract
Preheat oven to 325 degrees F and grease a 9x5 inch loaf pan.
Combine the lavender and flour in a food processor until the lavender is finely chopped and homogenous with the flour.
Pour the flour mixture into a bowl and add the baking powder and salt.
To a separate bowl, add the eggs and whisk to break the yolks then add the milk and honey. Wisk to combine.
Melt the butter in a small bowl, add the vanilla extract then add this butter mixture to the milk mixture while whisking to combine.
Slowly incorporate the flour mixture into the wet ingredients using a wooden spoon.
Pour into the loaf pan and bake for 50-55 minutes, or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.
For the icing:
2 cups confectioners’ sugar
2 Tbs lemon zest
1/3 cup fresh squeezed lemon juice
Combine confectioners’ sugar with zest and lemon juice.
Once bread is completely cooled, pour glaze over the top and let it drip down the sides.