Reviewed: Jun. 9, 2012

The tea bread came out light and fluffy and golden, and the scent was delicious. But personally, I found the taste of lavender overpowering. I used fresh lavender flowers from my herb garden. If I make this again, I will probably use less than half the amount of lavender and strain all the flowers out of the milk before using. I did squeeze some lemon in before baking, and that gave a very pleasant flavor.

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Reviewer:

SigneC

Reviewed: Apr. 8, 2012

Love this! Next time I'm going to try to make muffins instead of a loaf.

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4 users found this review helpful

Reviewer:

Lisa

Cooking Level: Expert

Home Town: Altoona, Iowa, USA

Living In: Queen Creek, Arizona, USA

Reviewed: Jan. 27, 2012

I love lemon with lavender, so I added the juice from 1 lemon (close to half a cup) and a tablespoon of lemon zest. It was delicious and added some moisture to this bread which is a little on the dry side. The texture with the lemon juice added was closer to pound cake.

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Reviewer:

andrean424

Reviewed: Nov. 12, 2011

This was insanely delicious. My husband and I spread some raspberry preserves on it right after it came out of the oven. I veganized the recipe, as well. I used 3/4 cup unsweetened Silk soy milk instead of cow milk, no eggs, and added 1 tsp baking soda and 1 tsp white vinegar to help it rise. I also baked it at 350 for 50 minutes, divided between 2 mini aluminum foil loaf pans. Turned out amazing, flaky, moist and delicious! Perfect for my current lavender obsession.

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Reviewer:

Kimberleigh06

Reviewed: Oct. 25, 2011

Very nice! I ended up grinding half of the lavender so it would mix more easily into the batter. I also made the citrus glaze and loved it.

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Reviewer:

MarquisWife

Cooking Level: Intermediate

Reviewed: Aug. 26, 2011

Very good....a soft flavour and very easy to make. I used dry lavender so I reduced to 1 1/2 Tbs. It is a little bit dry but remember this is a bread not a cake. I put a lemon frosting on top and the combination went absolutely fabulous.

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Reviewer:

Patricia

Cooking Level: Expert

Living In: Lima, Lima, Peru

Reviewed: Feb. 27, 2011

Great tea bread but dries out quickly. Make sure to store it in an airtight container.

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Reviewer:

fowler678

Reviewed: Feb. 6, 2011

Excellent recipe. I used lavender blossom honey to replace the sugar, exciting!

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Reviewer:

Mochi Puffs

Reviewed: Oct. 5, 2010

Fantastic! I used dried lavender and it was still really good! I made 2 mini loaves, but I should have made 3, they ran over. I will be keeping this recipe for sure!

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Reviewer:

Larissa

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yakima, Washington, USA

Reviewed: Oct. 2, 2010

OHMYGOD this lavender tea cake is amazing. I must say I substituted soy milk for real milk, just because there was none of the latter at our house. I kept all the other elements the same. So flavorful. Not ridiculously crumbly and soft in all the right ways! Kudos! Just a note, don't forget to take the lavender leaves off the stem!

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