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Lemon Lavender Mini Loaves Recipe

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These Lemon Lavender Mini Loaves are a delightful combination of zesty lemon and fragrant lavender, baked into moist, tender mini loaves. Perfect for a tea-time treat or a light dessert, the hint of lavender extract paired with lemon zest and a tangy vanilla Greek yogurt adds a unique floral and citrus flavor. Finished with a smooth lemon-lavender glaze, these mini loaves are sure to impress.

Ingredients

For the Mini Loaves

  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp lavender extract paste
  • ½ cup vanilla Greek yogurt (or honey vanilla flavor)
  • Zest of 1 large lemon
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 Tbsp milk

For the Glaze

  • 1 cup powdered sugar
  • Juice of 2 lemons
  • 1 tsp lavender extract paste

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). If your mini loaf pan is not non-stick, liberally spray it with non-stick cooking spray to prevent sticking, then set it aside.
  2. Cream Butter and Sugar: In a large mixing bowl or the bowl of your stand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and creamy. This step incorporates air to help the loaves rise beautifully.
  3. Add Wet Ingredients: Add the eggs, lavender extract paste, lemon zest, and vanilla Greek yogurt to the creamed butter and sugar. Mix thoroughly until all ingredients are fully combined, scraping down the sides of the bowl as needed to ensure an even batter.
  4. Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix on low speed just until the dry ingredients are incorporated—avoid overmixing to keep the loaves tender. Scrape the sides of the bowl, then add the milk and mix again until fully combined.
  5. Fill Pans and Bake: Divide the batter evenly among the prepared mini loaf pans. Bake in the preheated oven for 15 to 20 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. After baking, allow the loaves to cool in the pans for 15 minutes.
  6. Cool and Remove from Pans: Once slightly cooled, carefully remove the mini loaves from the pans and transfer them to a wire rack to cool completely. This prevents sogginess and ensures the perfect texture.
  7. Prepare the Glaze: While the mini loaves are cooling, combine the powdered sugar, lemon juice, and lavender extract paste in a small bowl or a measuring cup. Stir until the glaze is smooth and lump-free. If the glaze is too thick, add a little more lemon juice or milk one teaspoon at a time until the desired consistency is reached.
  8. Glaze the Mini Loaves: Spoon the prepared glaze over the top of each mini loaf, allowing it to drizzle down the sides. Let the glaze set for a few minutes before serving or storing.
  9. Storage: Store the glazed mini loaves in an airtight container at room temperature for up to 3 to 5 days to maintain freshness and flavor.

Notes

  • If you don’t have lavender extract paste, you can substitute with culinary lavender buds that have been finely ground, but reduce the quantity as dried lavender is more potent.
  • Ensure your butter is fully softened to achieve a smooth, creamy batter.
  • Do not overmix the batter once the flour is added to keep the texture light and tender.
  • If mini loaf pans are not available, regular muffin tins can be used, adjusting baking time accordingly.
  • The glaze can be adjusted in thickness by adding more powdered sugar to thicken or more lemon juice/milk to thin.

Find it online: https://simpleplatter.com/lemon-lavender-mini-loaves-recipe/