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seriously the world's best lavender bread recipe
¾ cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 tablespoon dried lavender buds
1 cup confectioner’s sugar
Cake: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
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.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy.
Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended.
Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean.
Cool in the pan on a wire rack.
Lavender Glaze: Place the milk in a saucepan over medium heat. When it starts to boil, take the pan off the heat and add the dried lavender buds.
Let the mixture steep for 5-8 minutes, then strain the milk Whisk it into the sugar, a tablespoon at a time, until you get a smooth and opaque glaze.
Pour or spoon over the cooled loaf.
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