Scale

For the Cake:

3/4 cup coconut sugar

2 tablespoons finely grated lemon zest

1/2 cup unsalted butter, softened

1/4 cup extra-virgin olive oil

3 medium eggs, room temperature

3 tablespoons fresh lemon juice

2 tablespoons culinary lavender buds, lightly crushed

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup plain Greek yogurt

For the Glaze:

1 1/2 cups powdered sugar, sifted

1/2 teaspoon lavender extract

Zest of 1/2 lemon

3-4 tablespoons milk or lemon juice

Optional: 1-2 drops natural purple food coloring

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Preheat and Prep – Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
Make Lemon Sugar – In a large bowl, rub the lemon zest into the coconut sugar using your fingertips until fragrant.
Cream Butter and Oil – Beat the butter and olive oil into the lemon-sugar mixture until light and fluffy.
Add Eggs and Flavorings – Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice and crushed lavender buds.
Combine Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
Mix Batter – Gradually add the dry ingredients to the wet, alternating with Greek yogurt. Begin and end with the flour mixture. Mix until just combined—do not overmix.
Bake – Pour the batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze – In a bowl, whisk together the powdered sugar, lavender extract, lemon zest, and milk or lemon juice until smooth and pourable. Add food coloring if desired.
Decorate and Serve – Drizzle the glaze over the cooled cake. Garnish with dried lavender buds or thin lemon slices if desired.