Ingredients

• 1/2 cup butter 1 stick
• 2 eggs
• 1/2 cup milk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup plus 1 tablespoon sugar
• 2 teaspoons food grade dried lavender buds
• 4 teaspoons fine lemon zest plus 1 Tablespoon for garnish

• Glaze

• 1 cup Powdered Sugar
• 1 Tablespoon Milk
• 1 Tablespoon fresh lemon juice

• Instructions

• Preheat oven to 350 degrees F.

• Whisk together flour, salt, baking powder, baking soda and set aside.

• In a small food processor, pulse together sugar, lavender and 4 teaspoons lemon peel until lavender is very fine. Reserve 1 Tablespoon of sugar mixture for garnish.

• In the bowl of a stand mixer or large mixing bowl with a hand mixer, combine butter and lavender/sugar mixture.

• Beat on medium-high for 7 minutes scraping the bowl 3 or 4 times.

• Add eggs one at a time, mixing in between and scraping sides of bowl.

• Combine milk, lemon juice, and vanilla in a measuring cup.

• On low speed, add half of the flour mixture. Mix well.

• Still beating, slowly add the milk mixture.

• Finish with the remaining flour mixture but do not overbeat.

• Stop when it's just combined.

• Scrape into prepared bread pans.

• Baking times

• Large loaf (8.5 x 5) 55-60 minutes

• Small loaves (6 x 3.5 x 2) 35 minutes

• Loaves are done when a knife inserted in center comes out clean.

• Cool for 5 minutes. Remove loaves from pans.

• Cool completely.

• Combine powdered sugar, milk, and lemon juice in a bowl. Stir until smooth. Drizzle glaze on cooled loaves. Garnish with reserved lavender/lemon sugar and fresh lemon peel