Lavender makes me think of a smell, a country, and a state of mind!  It seems so easy to grow, yet I never can keep mine alive.

A lavender sachet, a lavender soap, or a lavender pillow take me to France.  I think of an elegant, but relaxed, way of life.  While preparing for an April in Paris themed gathering and watching Monty Don’s French Gardens on Netflix, I was craving all things French.

A few months ago I purchased Morin Lavender Flavored Syrup (I love it added to a cream soda).  With my syrup in hand, I decided I wanted to make a cake or bread.  I found a recipe on allrecipes called Lavender Tea Bread.  I had all the ingredients except the food grade lavender, so I substituted with lavender syrup.

I did heat the milk and syrup together, as the recipe had said to heat the milk and lavender flowers .  I used 2 Tablespoons of syrup, so I decreased the milk by that amount so the proportion of liquid to dry ingredients remained the same.

The bread came out perfectly!  It was a very tender texture and the lavender taste was very faint.  I love to add a sweet drizzle on top of dessert breads, so I added one on top.

To make the Lavender Sugar Drizzle, you will need:

1 Tbsp lavender syrup
1 cup powdered sugar

Add both ingredients to a small bowl.  Whisk or stir with a spoon until smooth.

I like a rather thick consistency drizzle as it tends to stick to the cake instead of running off the sides.  If you like it thinner, add more syrup once you make the basic recipe.  If you want it to have a thicker consistency, add more powdered sugar.

The lavender glaze really brings out the lavender flavor, but still keeps the cake light and not too sweet.  This was perfect with a cup of Earl Gray tea, but what isn’t?!?