Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large bowl, combine the flour, granulated sugar, lavender, baking powder, and salt.

In another bowl, beat the softened butter until creamy. Gradually add the sugar mixture, mixing until light and fluffy.

Mix in the eggs, milk, lemon zest, lemon juice, and vanilla extract until well combined.

Gradually blend the dry ingredients into the wet mixture until smooth and no lumps remain.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust consistency by adding more lemon juice if needed.

Once the cake is completely cooled, drizzle the glaze over the top. Optionally, garnish with lavender sprigs for an elegant touch.