Lavender Tea Loaf

We’ve been on a lavender-lemon kick lately (sorry, not sorry), and this Lavender Lemon Tea Cake is light, bright, and pairs beautifully with a cup of tea. We’ve been enjoying it with both our Lavender Chamomile and Lavender Earl Grey.

It’s not a heavy “bread” kind of loaf—it’s more tender, almost like a cross between a pound cake and a tea cake. The kind of thing you slice thin, set on a pretty plate, and feel like you should call a friend to come share it with.

Lavender Lemon Tea Cake Recipe

Ingredients

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• ½ cup Greek yogurt (or plain yogurt)

• 1 tsp vanilla extract

• 1 tsp culinary lavender, finely ground

Optional glaze:

• 1 cup powdered sugar

• 1–2 tbsp fresh lemon juice

• Extra lavender buds or lemon zest for garnish

Instructions

1. Preheat oven to 350°F. Grease and line a loaf or small cake pan with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground lavender.

3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in lemon zest, lemon juice, and vanilla.

4. Add the dry ingredients and Greek yogurt to the wet mixture, starting and ending with dry ingredients. Mix gently until just combined.

5. Pour batter into the prepared pan. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

6. For glaze, whisk powdered sugar with lemon juice and drizzle over cooled cake. Garnish with lavender or lemon zest if desired.