Lemon Lavender Avocado Loaf Recipes

LEMON LAVENDER AVOCADO LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
• Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

LEMON LAVENDER AVOCADO LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
• Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

LEMON LAVENDER AVOCADO LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
• Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

LAVENDER LEMON LOAF

Steps:

• MAIN:.
• Set butter, eggs, and greek yogurt out to reach room temperature.
• Preheat oven to 175°C/350°F Grease loaf pan with butter.
• Whisk together flour, baking powder, and salt.
• Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined.
• Add eggs one at a time to the butter mixture.
• In another separate bowl, combine the greek yogurt with some of the lemon juice and vanilla extract.
• Pour dry ingredients into butter mixture, then add yogurt.
• Add rest of flour and stir to combine.
• Pour batter into loaf pan and bake for about 55 minutes or so.
• Remove from oven and cool for around 15 minutes and then place on rack to cool.
• ICING:
• Combine together icing sugar, lemon juice until smooth. I like the loaf to be more zesty, hence I used a whole lemon's juice for the icing.
• Drizzle over cooled loaf sprinkle with lavender and let it set.

LEMON LAVENDER AVOCADO LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
• Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.