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Easy Lemon Lavender Loaf with Lemon Glaze

This lemon lavender loaf is so fast and delicious, you'll find yourself making it again and again.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, dessert, lemon cake


  • Loaf pan


  • 1/3 cup coconut oil, room temperature
  • 2/3 cup cane sugar
  • 2 flax eggs 2 tbs flax seeds and 6 tbs water
  • 3/4 cup oat milk
  • 3 tbs lemon juice
  • 1 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp dried lavender plus more for garnish

Lemon Glaze

  • 1 cup confectioners' sugar
  • 2 tbs lemon juice
  • 2 tbs water plus more as needed to thin glaze


  • Preheat oven to 350 degrees Fahrenheit.
  • Mix your flax eggs by combining 2 tablespoons of ground flax seeds with 6 tablespoons of water. Set in fridge to firm up.
  • Cream coconut oil and sugar together until the coconut oil is incorporated into the sugar in small clumps.
  • Add flax eggs, oat milk, lemon juice, and lavender to the same bowl.
  • In another small mixing bowl, add baking powder and salt to flour and whisk together.
  • Add dry ingredients to wet mixture and stir until just combined.
  • Pour into a loaf pan that has been greased.
  • Bake for 45-55 minutes. Loaf is ready when a toothpick inserted into the center comes out clean.

To make the glaze:

  • Add all glaze ingredients to a mixing bowl and stir to combine. Add 1-2 tbs of water if necessary to thin.
  • Once the loaf has cooled, pour glaze onto the loaf. Sprinkle with additional dried lavender.


  • Recipe adapted from Mindful Avocado.
  • The lemon glaze is optional - omit if you'd like to have it for a lighter snack, or even for breakfast! 

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