Ingredients:

1 1/2 cups all-purpose flour

1/4 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

1 cup sugar

3 eggs

3/4 cup (6 ounces, weight) 2% Greek Yogurt (I used Chobani)

1 Tbs. lemon juice

1 tsp. vanilla extract

1 tsp. lemon zest

1 Tbs. dried lavender

Ingredients: (for the glaze)

1/4 cup powdered sugar (more or less, depending on desired consistency)

2 Tbs. milk

Dash of vanilla extract

Directions:

1. Preheat oven to 325 degrees. Grease one 9x5 (or two 5.75x3 mini) loaf pan and set aside.

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7.

4. Add the eggs, one at a time, mixing each until fully incorporated.

5. Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract, and lemon zest and beat on low until blended. Gently stir in the lavender.

6. Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

For the glaze:

1. Combine the powdered sugar, milk and vanilla extract and stir until well combined. Adjust the powdered sugar/milk ratio to reach desired consistency.

Note: Topped it with strawberries and homemade whipped cream. Amazing!!!