# Components:
→ 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 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 powdered sugar, sifted
15 - 1 1/2 tablespoons honey
16 - 2 to 3 tablespoons fresh lemon juice, to desired consistency
# Method:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
02 - Whisk together the all-purpose flour, baking powder, baking soda, salt, dried lavender and lemon zest in a medium bowl until evenly combined; set aside.
03 - Using an electric mixer, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes, scraping the bowl once.
04 - Add the eggs one at a time, beating briefly after each addition until combined and the mixture is smooth.
05 - Stir in the Greek yogurt (or sour cream), whole milk, fresh lemon juice and vanilla extract until evenly distributed.
06 - Fold the dry mixture into the wet ingredients in two additions, mixing just until no streaks of flour remain; avoid overmixing to keep the crumb tender.
07 - Pour the batter into the prepared loaf pan, smooth the top, and bake on the center rack for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes to set, then lift out using the parchment overhang and transfer to a wire cooling rack to cool completely.
09 - Whisk the sifted powdered sugar with honey and 2 tablespoons lemon juice in a small bowl until smooth; add an additional tablespoon of lemon juice if a thinner consistency is desired.
10 - When the loaf is fully cooled, drizzle the honey glaze evenly over the top. Garnish with extra lemon zest or a few dried lavender buds if desired, then slice and serve.
