Preheat your oven to 325°F (163°C) and prepare a 9x5 inch loaf pan by greasing it with butter or lining with parchment paper.

In a saucepan, pour your whole milk and add the dried lavender buds. Heat over medium until simmering, then steep for 5 minutes. Cool completely.

Cream together the softened butter and white sugar until light and fluffy. Add eggs and vanilla extract, mixing until well incorporated.

In a separate bowl, whisk together flour, baking powder, and salt. Mix into the wet ingredients alternately with the infused milk.

Pour the batter into the prepared loaf pan and bake for 45-50 minutes. Use a toothpick to check for doneness.

Once baked, cool the bread in the pan for about 10 minutes before transferring to a wire rack. Prepare the lemon glaze and drizzle over the warm bread.