Lemon Lavender Bread

Cooking with essential oils is always a fun experiment to me! I like to take a recipe I’ve made before, and add essential oils to it. I’d say it turned out really good!!! Lemon Lavender Bread is easy to mix up, and results in a subtle combination of both of those flavors!

Lemon Lavender Bread 3/4 cup milk 3 tablespoons culinary lavender 6 tablespoons butter, softened 1 cup sugar 1/4 teaspoon salt 2 eggs 2 cups all-purpose flour 1 1/2 teaspoons baking powder 2 drops lavender essential oil 3-4 drops lemon essential oil

Preheat oven to 325 degrees. Grease and flour a 9x5” loaf pan. Combine the milk and culinary lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat and allow to cool slightly. Add lavender and lemon essential oils.

In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs until mixture is light and fluffy. Combine the flour, baking powder and salt in a separate bowl. Stir into creamed mixture alternately with the milk mixture until just blended. Pour into prepared pan.

Bake for 50 minutes, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.


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