Lemon Lavender Loaf with Honey Butter Frosting


I’m a chocolate lover, if that wasn’t already obvious to you… but I always am surprised by how much I love lemon desserts! Fresh lemon juice, zest and ground lavender give this loaf it’s lively flavor.

I made mini-loafs partially because they are cute and photogenic ;), but mostly because I thought we might just eat one and freeze the others. HA! That did not happen! This stuff is addicting!

I debated whether to label it breakfast or dessert… I settled on dessert given the thick honey butter frosting that kicks it up a notch from delicious to heavenly. But lemon is a fruit and it is technically a loaf not a cake, so it puts up a strong case and no one would judge you if you snuck a slice for breakfast 😉


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Lemon Lavender Loaf with Honey Butter Frosting

  • Author: Sprinkles and Sea Salt
  • Total Time: 45 mins


This Lemon Lavender Loaf with Honey Butter Frosting is zesty and deliciously moist, smothered in creamy, honey butter frosting.



Lemon Lavender Loaf

1 1/2 cup white all-purpose flour

1 tsp baking soda

1/2 tsp sea salt

1/2 cup coconut oil

1/2 cup white sugar

2 eggs

1/4 cup sour cream

2 tbsp lemon juice

1 tbsp lemon zest

2 tsp ground lavender

1 tsp vanilla extract

Honey Butter Frosting

1 stick of unsalted butter

1 tbsp honey

1 tsp vanilla extract

1 cup powdered sugar


Lemon Lavender Loaf

Pre-heat oven to 350°F

In a medium sized bowl whisk together the flour, baking soda and sea salt, set aside

Add coconut oil and white sugar to the bowl of an electric mixer fitted with a blade attachment

Beat coconut oil and sugar on high until smooth and fluffy looking

Add eggs 1 at a time

Slowly beat in sour cream, lemon juice, lemon zest, ground lavender and vanilla, mix until completely combined

Slowly add dry mixture, mixing until just fully combined

Add mixture to *3 greased mini-loaf pans

Bake for 20-25 minutes

Cool before frosting

Honey Butter Frosting

In the bowl of an electric mixer fitted with a blade attachment, mix butter, honey and vanilla extract on high until smooth, scraping down the sides as you go

Slowly add the powdered sugar until mixture thickens into frosting

Frost the cooled loafs with a thick coating of frosting


*substitute 1 large loaf pan, increase baking time accordingly

  • Prep Time: 20 mins
  • Cook Time: 25 mins

Keywords: #lemonlavenderloaf, #summerbaking, #lemonloaf,


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Recipe rating

  1. The recipe looks goods…but the Pictures are AMAZING! I’m always improving my food photography, so photos are the first thing I notice. Love these pictures.

  2. sarah oomen said:

    Is there something else you can substitute for coconut oil?

    • Laura said:

      You can substitute the same amount of vegetable oil!