Lavender Honey Yogurt Loaf with Lemon Glaze

Ingredients

• 1/2 cup unsalted butter, melted and warm
• 1 1/2 teaspoons culinary lavender buds
• 1 3/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large eggs, room temperature
• 1/2 cup mild honey
• 1/3 cup granulated sugar
• 3/4 cup whole-milk plain yogurt, room temperature
• 2 teaspoons finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice
• 3/4 cup powdered sugar, sifted
• 1 to 2 tablespoons fresh lemon juice, for glaze
• 1 teaspoon honey, for glaze

Instructions

1. Heat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment, leaving a small overhang on the long sides, and lightly butter the exposed ends of the pan.
2. Stir the lavender buds into the warm melted butter and let them steep for 8 minutes. Strain through a fine-mesh sieve, pressing lightly on the buds, then discard the lavender. Let the infused butter cool until warm but not hot.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix should look evenly aerated with no visible pockets of leavener.
4. In a large bowl, whisk the eggs, honey, and granulated sugar for about 45 seconds, until glossy and slightly lightened. Whisk in the yogurt, lemon zest, vanilla, and 2 tablespoons lemon juice.
5. Slowly whisk in the lavender-infused butter. Add the dry ingredients and fold with a spatula just until no flour streaks remain. The batter will be thick and softly glossy; avoid beating it smooth.
6. Scrape the batter into the prepared pan and level the top. Run the tip of a butter knife down the center of the batter to encourage a controlled split as the loaf rises.
7. Bake for 48 to 55 minutes, or until the top is golden, the center springs back lightly, and a tester inserted into the deepest part comes out with a few moist crumbs but no wet batter.
8. Cool the loaf in the pan for 15 minutes, then lift it onto a rack. Let it cool until just barely warm before glazing so the glaze sets on top rather than disappearing into the crumb.
9. Whisk the powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon honey. Add more lemon juice a few drops at a time until the glaze is pourable but not watery.
10. Spoon the glaze over the loaf, letting it fall naturally down the sides. Let set for 15 minutes before slicing with a serrated knife.

Tips

• Use culinary lavender only, not decorative lavender, and measure it carefully; too much can taste bitter or soapy.
• Room-temperature yogurt and eggs help the batter emulsify so the loaf bakes with an even crumb.
• If your honey is very assertive, choose a lighter floral honey or reduce the granulated sugar by only 1 tablespoon, not more.
• Do not glaze the loaf while hot, or the glaze will melt into a thin transparent layer.
• For the neatest slices, let the loaf rest at least 45 minutes after baking.

Storage

Store the glazed loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days if your kitchen is warm. Bring slices to room temperature before serving. Unglazed slices can be frozen for up to 2 months, wrapped tightly; thaw overnight and glaze after thawing if desired.

Variations

• Replace the lemon zest with orange zest for a rounder, sweeter citrus note.
• Fold 1/2 cup fresh blueberries into the batter after tossing them with 1 teaspoon flour.
• Use Greek yogurt thinned with 1 tablespoon milk if that is what you have.
• Finish with a plain honey drizzle instead of glaze for a less sweet loaf.

Nutrition note

Approximate nutrition will vary by ingredient brands, slice size, and how much glaze is used. This recipe is intended as a general baking recipe and does not make health or dietary claims.

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