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https://homeiswheretheboatis.net/2020/07/01/buzzing-with-flavor-honey-lavender-lemon-loaf/
Ingredients
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp dried culinary lavender buds
1/2 cup butter, room temperature
1/2 cup sugar
1/4 cup honey
2 eggs
1 teaspoon lemon zest
1/2 cup milk
Directions
Preheat the oven to 350°F. Prepare 6 cup loaf pan with baking spray containing flour and use a pastry brush to evenly coat the all the details of the pan.
Combine flour, baking powder, baking soda, salt and lavender in a bowl and set aside. Using a mixer, cream butter and sugar on medium speed. Add honey and blend until smooth. Add eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest. Reduce mixer to a medium-low speed and add half of dry mixture and half of milk. When combined, mix in the remaining flour mixture and milk until fully incorporated.
Pour batter into prepared pan, filling only 3/ 4 full. Gently tap on a counter top to remove air bubbles. Bake for 45-55 minutes or until toothpick inserted into center of loaf comes out clean. Shield top of cake with aluminum foil during last 10 minutes of baking time to prevent over browning if needed. Cool cake in the pan for 10 minutes before inverting onto a cooling rack. When cool, dust with powdered sugar or drizzle with lemon glaze or honey to serve.
For the glaze:
1 cup powdered sugar
2 – 3 tablespoons lemon juice
Whisk together sugar and lemon juice, adding 1 tablespoon at a time to reach desired consistency. Drizzle over cooled cake.
Notes:
Use dried culinary ‘lavender buds, for a lavender flavor that’s not bitter, medicinal or perfumey. Grind your lavender buds in a spice grinder (coffee grinder dedicated to spices) to release more of the essential oils and increase the lavender flavor in recipes.
When zesting any citrus, use only the outer peel, not the white pith underneath which is bitter.
Omit lavender and substitute 1 1 /2 tsp vanilla extract if desired.