Preheat the oven to 350 degrees Fahrenheit.
In a bowl, sift together the flour and baking powder. Add the lavender florets and lemon zest. Mix well. (See image 2)
Next in a separate bowl, cream together the brown sugar and butter until smooth. I suggest using a mixer to do this.
Beat in the eggs one at a time, and add the vanilla, mix until well combined. (See image 4)
Add in the milk and flour mixture a little at a time, alternating between the two. Mix until batter is smooth. (See images 5 and 6)
Next line your 8.5 x 4.5 loaf pan with parchment paper. See tip 3 on how to do this.
Pour your lavender lemon loaf batter into your pan and make sure to tap the sides and bottom to get all the air bubbles out. (See image 7)
Bake for 40-45 minutes. Insert a toothpick in the centre. It should come out cleanly when it’s done. (See image 8)
While your loaf is cooling, mix together the icing sugar and lemon juice to make your lemon drizzle icing.
Once your lavender lemon loaf has cooled, pull it out of the pan using the excess parchment paper on both sides and place it onto a plate. Then, evenly pour your icing over top.
Slice into 1 inch thick slices and enjoy!