# What You’ll Need:
→ Loaf Cake
01 - 1½ cups (190 g) all-purpose flour
02 - 1 tsp baking powder
03 - ½ tsp baking soda
04 - ¼ tsp salt
05 - 1 tbsp culinary dried lavender buds
06 - Zest of 2 lemons
07 - ¾ cup (170 g) unsalted butter, room temperature
08 - 1 cup (200 g) granulated sugar
09 - 3 large eggs, room temperature
10 - ⅓ cup (80 ml) greek yogurt or sour cream
11 - ¼ cup (60 ml) whole milk
12 - 2 tbsp fresh lemon juice
13 - 1 tsp pure vanilla extract
→ Honey Glaze
14 - 1 cup (120 g) powdered sugar, sifted
15 - 1½ tbsp honey
16 - 2–3 tbsp fresh lemon juice
# Steps:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, dried lavender, and lemon zest. Set aside.
03 - In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Stir in yogurt, milk, lemon juice, and vanilla.
06 - Gradually add the dry ingredients, mixing just until incorporated. Do not overmix.
07 - Pour batter into prepared pan and smooth the top.
08 - Bake for 45–50 minutes, until a toothpick inserted into the center comes out clean.
09 - Let loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - For the glaze, whisk powdered sugar, honey, and lemon juice together in a small bowl until smooth and pourable. Adjust consistency with more lemon juice if needed.
11 - Drizzle glaze over cooled loaf before serving.
