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Recipes

Lavender Honey Tea Bread

By Tori RitchiePhotography by Lisa Hubbard

5.0

(2)

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Recipe information

  • Yield

    8 to 10 Servings

Ingredients

1

/2 cup whole milk

2

tablespoons lavender honey*

1

tablespoon plus 1/2 teaspoon dried lavender blossoms*

2

1/2 cups flour

1

tablespoon baking powder

1

/2 teaspoon baking soda

1

/2 teaspoon salt

1

8-ounce container sour cream (1 cup)

1

cup sugar

1

/2 cup (1 stick) unsalted butter, room temperature

3

large eggs

2

tablespoons powdered sugar

Need to make a substitution?

Preparation

  1. Step 1

    Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.

    Step 2

    Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.

    Step 3

    Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixtureto blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.

    Step 4

    Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.

    Step 5

    Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature. Sift strained powdered sugar mixture over bread.

    Step 6

    For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.

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