Product Used In This Recipe
Lemon Honey Lavender Floral Loaf
PREP: 10 MINUTES
COOK: 40 MINUTES
SERVINGS: 8 - 10 SERVINGS
You are not logged in! Login or create an account here to save recipes.
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp dried lavender flowers
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 tsp lemon extract (plus more based on taste)
- 1/4-1/2 tsp fresh lemon zest (based on taste preference)
- 1/2 cup milk
Directions
Preheat the oven to 350°F. Prepare Wildflower Loaf Pan with baking spray containing flour and use a pastry brush to evenly coat the all the details of the pan. Combine flour, baking powder, baking soda, salt and lavender in a bowl and set aside. Using a mixer, cream butter and sugar on medium speed. Add honey and blend until smooth. Add eggs one at a time, mixing thoroughly after each addition. Mix in lemon extract. Reduce mixer to a medium-low speed and add half of dry mixture and half of milk. When combined, mix in the remaining flour mixture and milk until fully incorporated. Pour batter into prepared pan, filling only ¾ full. Gently tap on a counter top to remove air bubbles. Bake for 40-50 minutes or until toothpick inserted into center of loaf comes out clean. Cool cake in the pan for 10 minutes before inverting onto a cooling rack.
Posted by Cynthia
Correction on my own glaze recipe, 1 tsp is probably way too much lavender. It will be soapy. I used a pinch or two, just a tiny amount for sprinkling. Measured is maybe 1/4 tsp.
Posted by Cynthia
This recipe turned out good with some adjustments.
First, I recommend taking a pinch of the already measured sugar into a mortar and pestle and grinding the lavender into it. I mixed it back into the rest of the sugar before adding the butter.
Second, I added 1 TBSP of zest, 1/2 tsp is too little. I felt it needed a lot more lemon extract as well, but taste before adding because brands differ in strength.
Third, I made a sort of glaze, top when room temp after removing from pan. I used (I didn’t measure, so these are estimates), 1 tbsp of honey, 1-2 tbsp of fresh lemon juice, 1/2-1 tsp lemon zest, 1 tsp whole lavender, and powdered sugar to thicken. Too much lavender will cause it to taste soapy. My glaze was quite runny and only made a tiny amount, which is what I wanted. Soaked into the top of the cake to give a much needed punch of tart and sweetness.
Posted by Rachel
I got this pan last year and took it out this week and I have already used it three times this week! Once as a thank you for a friend and for my daughter’s work had a picnic and she needed to bring a dessert. Then my family wanted to have some cake too. It was a nice gentle flavor subtle sweetness. I did not have lavender or lemon extract so I used the zest and juice of 1 lemon and
for the top I made a lemon glaze to show off the the pretty wildflower design. A wonderful cake to make.
Posted by Cecilia
Absolutely love this recipe and if you purchase the floral pan it looks amazing!
Posted by Lisa
Cake has a wonderful texture but lacks flavoring. Husband stated it tastes like a banana cake without the banana’s. Missing something-Vanilla? More lemon extract? Zest?
Posted by Cecilia P
Absolutely love this loaf and I baked it in the floral pan. Make a beautiful Mother’s Day gift. I’ve added to my fave list.
Posted by Raimonda Guci
Great quality product nice to clean. I have a lot compliments from family and friends we doing twice per week