Lavender Tea Bread
Inspired by a trip to Downton Abbey in England, enjoy a slice of our Lavender Tea Bread (tea loaf) for your next “tea,” a very moist sweet loaf cake with a warm glaze. It’s a light quick bread infused with fresh lavender and it’s amazing!
Today I’m sharing a delicious Downton Abbey Lavender Tea Bread that I was able to enjoy while I visited the Highclere Castle, where Downton Abbey was filmed years ago in the town of Bampton.
Lavender Tea Bread
Well, today’s recipe is sort of like a cake, but in the shape of a loaf. You can use fresh lavender, or you can buy it dried. I mostly use dried, and I buy it from World Market. It’s called “French Lavender” and it comes in a square package in the herb section. You can also find it on Amazon.
Read more: Lavender Tea Bread
Why I love this recipe
- It’s easy to make – and freezes well.
- The flavor is different than the average quick bread, so everyone loves it.
- The glaze is a lovely lemony sweetness & it serves nicely sliced up on a “breakfast board.”
What is tea loaf?
I like to think tea loaf is the same as tea bread, but it’s different. They’re both an English cake, but tea loaf is made with fruit and cinnamon, and traditionally served sliced served with butter. Tea bread is actually “tea buns” to be eaten with tea. And if you love lavendar, also try our Banana Lemon Bread with lavendar!
Gather these ingredients
- Milk
- Fresh lavender, finely chopped (or 3-4 tsp. dried)
- Butter, softened
- White sugar
- Lemon zest
- Eggs
- Greek yogurt, or plain or vanilla
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
Make the glaze:
- Powdered sugar
- Lemon juice
- Vanilla extract
How do you make Lavender Tea Bread?
- Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).
- Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. [DO NOT RECOMMEND USING LAVENDER INFUSED OIL.]
- With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla.
- In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.
- Pour the batter into the prepared pan(s).
- Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.
- To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.
Tips and substitutions:
- What lavender to use: I recommend you use fresh ground lavender for this recipe, but you can always double the amount and used dried (just not as flavorful). DO NOT USE LAVENDER INFUSED OIL.
- The bread is fabulous, and I’m updating this post with a little advice from a reader, who just made the bread and gave me some sage advice. Less is more (when you use dried lavender).
- Use a little over a tablespoon in this recipe, and it comes out perfectly.
- Substitute milk with cream, or half and half. You can also use a creamer (sweetened) if you like it a little sweeter.
- Yes, you can substitute the 1 cup of sugar for 1/2 cup of honey + 2 Tablespoons of coconut sugar!
- Pan size: I’ve tested this recipe using both a 9 by 5-inch loaf pan. You can also make 3 small loaf pans.
- Storing: You can cool the bread, wrap tightly and freeze up to 3 months.
Planning a Downton Abbey Party?
Plan a little Downton Abbey party? Here’s my post with tea sandwich recipes. And possibly you’ve tried my Pear Potato Soup recipe? I think Mrs. Patmore would approve!
Lori, at RecipeGirl.com, has a Downton Abbey dinner party menu if you’re feeling courageous and want to host a party this week. Do it! And come back and let me know how it goes.
More quick bread recipes to try:
Get the Recipe:
Lavender Tea Bread
Ingredients
- ¾ cup milk
- 1 Tbsp. fresh lavender, finely chopped (or 3-4 tsp. dried)
- 6 Tbsp. butter, softened
- 1 cup white sugar
- 1 tsp. lemon zest
- 2 eggs
- ¼ cup Greek yogurt, or plain or vanilla
- ½ tsp. vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
Glaze
- ⅔ cup sifted powdered sugar
- 3 tsp. lemon juice
- ½ tsp. vanilla extract
Equipment
- 9-inch loaf pan (I like this ceramic one from Goodcook)
- Hand mixer (I like that this Cuisinart mixer has 5 speeds)
Instructions
- Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).
- Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
- With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla.
- In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.
- Pour the batter into the prepared pan(s).
- Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.
- To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi! Is it possible to use lavender flowers or only leaves?
Give it a try! Let us know if it worked :)
This recipe was my first attempt at making a cake from scratch. Could have been beginner’s luck, but it turned out perfectly. It was light and delicious and didn’t tear up when I took it out of the pan. I will definitely be making this again!
I made this and it turned out absolutely delicious!
Hi, Could I use lavender sugar instead of lavender flowers? Thanks!
I’ve not tried that, but if you do, let us know what the flavor is!
It’s in the oven but can I freeze it? As I made three!
Yes, you can freeze these loaves after they cool!
I left it in for 45 and in the last 10 minutes used the fan in my convection oven and it was still gooey in the inside. Put it in for another 10 minutes to cook through.
Just wondering if you could use a drop of lavender oil from DoTerra instead of the flowers
I haven’t tried that, but if you do, come back and let us know! We can add that into the post.
Hi! Making this recipe for the first time and I see it calls for 1tsp of lemon zest but it doesn’t say in the instructions when to add it. Please advise. Can’t wait to see how this turns out! Thanks!
Hi, yes! Add it into the batter :)
Made this today… it took over an hour to cook but it is sooo good! Love it!
This bread was so delicious! I made it for my final episode get together of Bridgerton and served it with Gin Bramble Cocktails. I thought I would have some left over to enjoy the next day but the five of us dusted it off in record time. I used fresh lavender which made it extra tasty. I also substituted the 1 cup of sugar for 1/2 cup of honey and 2 tablespoons of coconut sugar. Just the right amount of sweetness for us. I would make this bread weekly if I had enough lavender leaves but my plants just aren’t big enough yet. Next step is to alter it for my vegan daughter. Any suggestions would be appreciated. Thank you Sandy for posting this recipe!
Did you ever try the recipe vegan? I’m hoping to try it dairy free.