# What You'll Need:
→ Loaf Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1 tablespoon dried culinary lavender buds
06 - Zest of 2 lemons
07 - 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - 1/3 cup Greek yogurt (or sour cream), room temperature
11 - 1/4 cup whole milk, room temperature
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon pure vanilla extract
→ Honey Glaze
14 - 1 cup powdered sugar, sifted
15 - 1 1/2 tablespoons honey
16 - 2 to 3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender and lemon zest until evenly distributed; set aside.
03 - In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition to maintain emulsion and a light texture.
05 - Mix in the Greek yogurt, milk, lemon juice and vanilla until homogenous.
06 - Fold the dry ingredients into the wet mixture in two additions, mixing just until incorporated to avoid overworking the batter.
07 - Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even rise.
08 - Bake 45 to 50 minutes, rotating halfway through if your oven runs hot, until a skewer inserted in the center comes out clean or with a few moist crumbs.
09 - Allow the loaf to rest in the pan for 10 minutes, then lift from the pan using the parchment overhang and transfer to a wire rack to cool completely.
10 - In a small bowl whisk the sifted powdered sugar with the honey and 2 tablespoons lemon juice until smooth; add additional lemon juice, 1/2 tablespoon at a time, to reach a pourable consistency.
11 - Drizzle the glaze evenly over the cooled loaf, allow it to set for a few minutes, then garnish with additional lemon zest or a light pinch of dried lavender if desired before slicing.
