Blog - Desserts - Miscellaneous

Lemon Lavender Spring Solstice Loaf

Lemon Lavender Cake

I was originally going to make something a little lighter and fluffier but I found this recipe on, switched out the eggs for an egg replacer, and I was pretty pleased with it. It’s definitely a denser loaf but it’s very lemony and very tasty!

Lemon Lavender Spring Solstice Loaf

Recipe by Jennifer-JuneCourse: Miscellaneous


Prep time


Cooking time






  • Loaf
  • Equivalent of 2  Eggs ( I used Bob’S Red Mill Egg Replacer but there are many on the market now, and you can also make aquafaba or chia or flax egg – Instructions [here]

  • ¾ cup granulated sugar

  • ½ cup Lemon Juice, freshly squeezed (120 ml)

  • ¾ stick plant-based butter (80 grams), melted ( I used Earth Balance)

  • 1 teaspoon Dried culinary Lavender (make sure that the lavender you use is intended for consumption and does not contain any colours, fragrance or other non-edible additives)

  • 2 cups All-purpose flour

  • 2½ teaspoons Baking Powder

  • Lemon Glaze
  • ¼ cup Lemon Juice, freshly squeezed
    1 tablespoon Sugar

  • 1 tablespoon Sugar

  • Candied Lemon Slices
  • 1 cup Granulated Sugar

  • 1 cup Water (250 ml)

  • 2 Small Lemons


  • Loaf
  • Whisk the egg replacer and sugar until pale and creamy.
  • Add lemon juice, melted butter and lavender and mix until combined.
  • Sift in the flour with baking powder and mix with a mixer until well combined. Pour the batter into a 2 pound loaf tin lined with baking paper.
  • Bake in a preheated oven at 360°F/180°C for 40-45 minutes or until an inserted skewer comes out clean.
    Immediately after you take out the bread from the oven, pour over it the sweetened lemon glaze. Let the bread cool completely before slicing and serving
  • Lemon Glaze
  • Whisk sugar and lemon together until well combined
  • Candied Lemon Slices
  • In a wide-bottomed saucepan/pot heat the sugar and water until the sugar is melted. Thinly slice lemon and put it inside the pot. Simmer for 20 minutes. Place two paper kitchen towels onto a plate and transfer the slices onto the plate. The hot sugar is VERY HOT so please handle them with care and let them cool down completely before using them to garnish your loaf.
Liked it? Take a second to support Jennifer-June on Patreon!
Become a patron at Patreon!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge