Lemon Lavender Mini Loaves
Lavender Lemon Mini Loaves are light and fluffy, with refreshing lemon and hint of lavender that make a great breakfast or snack!
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Servings: 6 mini loaves
Calories: 498kcal
Equipment
- Mini loaf pan(s)
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp lavender extract paste
- ½ cup vanilla Greek yogurt (or honey vanilla flavor)
- Zest of 1 large lemon
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 Tbsp milk
For the glaze:
- 1 cup powdered sugar
- Juice of 2 lemons
- 1 tsp lavender extract paste
Instructions
- Preheat oven to 350 degrees F. If mini loaf pan is not non-stick, spray with non-stick cooking spray and set aside.
- In a large bowl, or bowl of a stand mixer, cream together the butter and sugar until creamy. Add eggs, lavender extract paste, lemon zest and Greek yogurt. Mix until combined. Scrape down sides of bowl and mix again.
- Add flour, baking powder, baking soda and salt and mix on low until just combined. Scrape sides of bowl and mix again. Add milk and mix to combine.
- Divide evenly among prepared pans and bake for 15 – 20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Allow to cool in pans for 15 minutes before removing to a cooling rack to cool completely.
- While the loaves cool, combine the powdered sugar, lemon juice, and lavender extract paste in a small bowl or 2 cup measuring cup. Stir until smooth. You can add a little more lemon juice or milk, 1 teaspoon at a time if you want the glaze a little thinner.
- Spoon the glaze over the top of the loaves, let the glaze set a bit, and then they can be stored in an airtight container until ready to serve, up to 3-5 days.
Nutrition
Serving: 1mini loaf | Calories: 498kcal | Carbohydrates: 80g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 246mg | Potassium: 86mg | Fiber: 1g | Sugar: 56g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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