# What You'll Need:
→ Loaf
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 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 tablespoons fresh lemon juice
13 - 1 teaspoon pure vanilla extract
→ Honey Glaze
14 - 1 cup sifted powdered sugar
15 - 1 1/2 tablespoons honey
16 - 2 to 3 tablespoons fresh lemon juice, to reach desired consistency
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment, 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, mixing well after each addition to ensure a smooth, emulsified batter.
05 - Stir in the Greek yogurt (or sour cream), milk, lemon juice and vanilla until evenly combined.
06 - Add the dry mixture in two additions, folding gently until just combined; avoid overmixing to keep the loaf tender.
07 - Transfer the batter to the prepared pan, smooth the surface, and bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the loaf rest in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.
09 - In a small bowl, whisk the sifted powdered sugar with honey and 2 tablespoons lemon juice until smooth; add additional lemon juice 1 teaspoon at a time if a thinner consistency is needed.
10 - When the loaf is fully cool, drizzle the honey glaze evenly over the top. Garnish with extra lemon zest or a few dried lavender buds if desired, then slice to serve.
