By Dianne Bunis

Lemons aren't just for lemonade!

A light-tasting, lemon-infused bread with a hint of lavender is the perfect accompaniment for afternoon tea and a good book.

Healthy tip: Toss out the artery-clogging shortening you've been using and go with Spectrum -- which is non-hydrogenated and free of fats -- for recipes that call for shortening as an ingredient or to grease pan before baking.

Lemon lavender walnut bread

2 1/2 cups sifted enriched flour

2/3 cup sugar

1 teaspoon salt

2 teaspoon baking powder

1/2 cup chopped walnuts

1 organic egg

1 cup organic 2 percent milk

1 tablespoon lemon zest

1/4 cup lemon juice

2 tablespoons Spectrum Organic All Vegetable Shortening

Preheat oven to 350°F.

Sift together flour, sugar, salt and baking powder. Stir in chopped walnuts. Beat egg and mix with milk, lemon zest, lemon juice and shortening. Add wet ingredients to dry mixture and combine until moist.

Pour batter into three prepared mini loaf pans (3 1/2 x 5 1/2 x 2 1/2 H). Bake 30 minutes or until center comes out clean when tested. Pour glaze over the top while slightly warm. Cool before slicing.


3 tablespoons fresh lemon juice

2 cups confectioners' sugar

2 teaspoons dried lavender flowers

1 to 2 tablespoons hot water

Heat lemon juice and lavender flowers on low, do not boil. Strain out flowers. In a bowl, combine confectioners' sugar with lavender-lemon juice, whisk together.


Add more sugar or hot water, as necessary, for smooth consistency.