# What You'll Need:
→ Loaf Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp fine salt
05 - 1 tbsp culinary dried lavender buds
06 - Zest of 2 lemons
07 - 3/4 cup unsalted butter, room temperature
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - 1/3 cup Greek yogurt or sour cream
11 - 1/4 cup whole milk
12 - 2 tbsp fresh lemon juice
13 - 1 tsp pure vanilla extract
→ Honey Glaze
14 - 1 cup powdered sugar, sifted
15 - 1 1/2 tbsp honey
16 - 2 to 3 tbsp fresh lemon juice
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it 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, use an electric mixer to cream the room-temperature butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt, milk, lemon juice and vanilla until combined.
05 - Fold the dry mixture into the wet ingredients in two additions, mixing gently and stopping as soon as no streaks of flour remain to avoid overworking the batter.
06 - Transfer the batter to the prepared pan, smooth the top and bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the loaf to rest in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
08 - Whisk the sifted powdered sugar with honey and 2 tablespoons of fresh lemon juice in a small bowl until smooth and pourable; add the remaining tablespoon of lemon juice if you need a thinner consistency.
09 - Drizzle the glaze over the cooled loaf, garnish as desired with additional lemon zest or a light sprinkle of dried lavender, then slice and serve.
