Lemon Lavender Quick Bread

• Vegetarian

• Produce

  • 1 Juice and peel of 2 lemons
  • 2 tsp Lavender, dried

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/8 cup Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Milk or half & half

Found on nelliebellie.com

Description

Ingredients

• 2 cups all purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten lightly
• 1 cup milk or half & half
• 1/4 cup olive oil
• juice and peel of 2 lemons (finely grate the lemon peel)-about 2 tablespoons of juice and 1 tablespoon peel
• 2 teaspoons dried lavender (or 2 tablespoons fresh lavender, finely chopped)
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1 tablespoon butter

Directions

• Preheat oven to 350degrees. Grease a loaf pan, set aside. In a large bowl mix together the flour, sugar, baking powder, and salt. In another bowl combine the egg, milk, oil, lemon peel, lemon juice, and lavender. Dump the wet ingredients into the dry ingredients and stir just until the batter is moistened. (The batter will be lumpy) Spoon batter into the greased loaf pan. Bake for 50 minutes or until a toothpick inserted into the center comes clean and top of loaf is cracked. Cool for 10 minutes before topping with glaze.
• Melt butter with sugar and lemon juice in small saucepan until well combined. Poke holes in the top of the lemon loaves and slowly pour the glaze over the top.