Meyer lemon, lavender and Olive oil loaf
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Ingredients
  • 2 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • 3 teaspoons baking powder
  • Pinch of kosher salt
  • 1 cup oat milk (or any non dairy milk), room temperature
  • ½ cup Partanna extra virgin olive oil
  • ⅓ cup meyer lemon juice
  • ¼ teaspoon of culinary lavender paste
  • zest from 1 meyer lemon
  • 1 teaspoon vanilla extract
  • For the icing
  • 1 ½ cups powdered sugar
  • 2-3 tablespoons lemon juice
  • dried lavender buds (optional)
  • candied or fresh lemon slices (optional)
Instructions
  1. Preheat your oven to 350°F. Prepare a loaf tin with cooking spray, and line with parchment paper for easy removal :)
  2. Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until combined. Add all the wet ingredients (milk, oil, lemon juice, lemon zest, lavender and vanilla) and mix until smooth.
  3. Pour the batter into your prepared pan. Smooth the surface if necessary.
  4. Bake the cake for 1 hour or until you can insert a toothpick in the center of the cake and there's no wet batter on it.
  5. Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.
  6. To make the icing:
  7. Add the lemon juice and sugar to a medium bowl and mix until smooth. Drizzle icing once loaf is cooled.
  8. Top with lemons and lavender if desired
Notes
If meyer lemons are not available, any lemons will work :)

I use a culinary lavender grade paste in this recipe. you can also use dried lavender flowers too!
Recipe by the modern barista at https://themodernbarista.com/index.php/2024/03/13/meyer-lemon-lavender-and-olive-oil-loaf/