Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan and line it with parchment paper.

Whisk together the all-purpose flour and baking powder in a medium bowl and set aside.

In a large mixing bowl, combine the granulated sugar, culinary lavender, and lemon zest, rubbing them together for fragrance.

Cream the salted butter until fluffy, then add the lavender-sugar mixture, mixing well.

Incorporate the eggs one at a time, mixing thoroughly after each addition, followed by the lemon juice.

Fold half of the flour mixture into the wet ingredients, add the milk, and then the remaining flour until just combined.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes until golden brown and a toothpick comes out clean.

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Prepare the glaze by whisking together powdered sugar, milk, and lavender extract until smooth.

Once the cake is completely cool, drizzle the glaze over the top and let it set for a few minutes.