Preheat your oven to 325°F (165°C) and prepare a 9x5 inch loaf pan by greasing and flouring it.

In a small saucepan, heat the milk and lavender over medium-low heat until it simmers, then remove from heat and let cool.

Cream the softened butter and white sugar together until light and fluffy, then mix in the eggs and lemon zest until smooth.

Add Greek yogurt and vanilla extract, mixing until just blended.

In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet mixture alternating with the infused milk.

Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.

While the bread cools, whisk together the glaze ingredients until smooth.

Poke holes in the warm bread and generously spread the glaze over the top, then let cool in the pan for 20 minutes.