Lavender Lemon Quick Bread

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Makes 8 – 9 1-inch slices

3 cups pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
3 tablespoons sugar
1 tablespoon culinary lavender
1⁄2 teaspoon rosemary, chopped
2 eggs, beaten
11⁄2 cups buttermilk
1⁄2 teaspoon vanilla extract
Zest of 1 lemon

For the glaze:
5 tablespoons honey
1 tablespoon buttermilk
1⁄4 teaspoon white pepper
Pinch sea salt
1⁄2 tablespoon butter

Sift together all of the dry ingredients. Add to this the egg, buttermilk, vanilla extract and lemon zest. Fold until just combined—don’t overmix. Pour into a lightly greased loaf pan and bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pan and then place on a rack. While still warm, pour the hot glaze over the bread.
To make the glaze, gently warm all of the ingredients in a small saucepan until incorporated.

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