Moist Lemon and Lavender Tea Bread

    (35)
    3 hours 20 min

    This wonderful tea bread is created from the flavour combination of lemon and lavender. The secret ingredient is avocado. You won't be able to taste the avocado, but it adds a moistness to the loaf, as well as increasing your monosaturated fat intake.


    34 people made this

    Ingredients
    Makes: 2 loaves

    • 325g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 115g unsalted butter, softened
    • 350g caster sugar
    • 3 eggs, room temperature
    • 350g ripe avocado flesh, mashed
    • 2 tablespoons lemon juice
    • 175ml milk
    • 2 tablespoons dried lavender
    • 1 tablespoon grated lemon zest

    Method
    Prep:20min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr20min 

    1. Preheat an oven to 180 C / Gas 4. Grease and flour two 13x23cm loaf tins.
    2. Mix flour, bicarbonate of soda, baking powder and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared tins.
    3. Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, about 1 hour. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (29)

    by
    23

    I've never cooked with lavender but was curious. And I don't care for plain avocado (although I love a good chunky guacamole - go figure), but this recipe intrigued me. I tasted a lavender bud and thought it was quite strong, so I heated the milk and steeped the lavender in the milk overnight, then discarded the buds. This gave the milk a nice light lavender taste and no crunchy buds. I added a cup of chopped pecans for texture, which came out really good. One of my "guinea pigs" loved the bread, and so did I, It came out just a tad tangy and completely delicious. I also made one 9"x 5" and three mini loaves for sharing. Next time I make it I might just go hog wild and leave the buds in. Thanks!  -  10 Aug 2012  (Review from Allrecipes US | Canada)

    by
    22

    Really good - it's an unusual combination of flavours but they work really well together. Everyone who has tried it loves it! I only used 2 teaspoons of lavender (crushed in a mortar and pestle) rather than 2 tablespoons, and the flavour was great - I'm not sure if I would use much more lavender than that. Maybe crushing the flowers released the flavour a little?  -  07 Jan 2011  (Review from Allrecipes US | Canada)

    by
    15

    When I first saw the recipe I thought it was weird but had to try it. Finding the spice lavdnder is not easy but I found it at Central Market in the bulk spice section. I followed the recipe exactly and it turned out great and really moist. My co workers even liked it. The only thing I would recommend is eating this in the winter with some hot tea.  -  07 Dec 2009  (Review from Allrecipes US | Canada)

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