Hi Pamela. I have already updated the recipe card with grams (not sure why half of them were missing). Hope you enjoy this loaf as much as you enjoyed the orange loaf. Happy baking!

Hi Ari. I am sorry to hear that. You mentioned you have an old oven, so I am guessing it only needed to be baked for longer. There is no need to throw it away next time. You just bake until an inserted skewer comes out clean. Another question is, did you bake it at the right temperature? The recipes states both for Fahrenheit and Celsius. Did your batter looked thick -like on my process photos? Maybe you live at a high altitude – this would also mean that baking takes longer than at sea level. These are the things I would consider to keep an eye/check before baking it next time. Hope it helps!

Hi Saara. Yes. It intensifies the lemon flavor. Happy Baking!

Hi Ling, unfortunately I don’t own a bread machine so have no idea how those work but I would not go with normal bread setting. Is there a quick bread setting? Quick breads are similar to cakes. Please let us know, how it turned out if you give it a go!

Hi Sally. I always use organic lavender from my aunt’s garden so I am afraid I won’t be able to help you there.

Hi Sum, thanks for your feedback. Don’t worry if the loaf does not absorb all of the liquid. You can either use less lemon/sugar syrup next time or just pour a little, wait until the syrup has been absorbed and only then add more. If you see the loaf does not take anymore syrup, stop pouring. As for the crumbling – there can be several issues. Try using large eggs instead next time and also maybe whisk eggs and sugar longer. Hope this helps!

Hi Natalia. Sorry about that. I have already updated the recipe card – it’s 360F (180C).

The key is to add only a little amount of lavender as it is pretty strong. I highly recommend giving it a go! :)

Thank you!

Haha, I totally understand. Mood has a lot to do with what I make too :)

Thank you, Anna! :)

Thanks so much, Traci!