Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, combine vegetable oil and sugar. Whisk until glossy. Add lemon zest, eggs (one at a time), and 1 tsp vanilla, whisking until smooth.

Stir in yogurt and half the lemon juice until just incorporated.

Add dry ingredients to wet in two additions, alternating with remaining lemon juice. Mix gently until homogeneous.

Fold in culinary lavender gently.

Pour batter into prepared pan, smooth the top, and bake for 50–60 minutes. Start checking at 45 minutes; a toothpick should come out with a few moist crumbs.

Let the loaf cool in the pan for 10–15 minutes, then lift onto a wire rack to cool completely before glazing.

Sift confectioners’ sugar into a bowl. Stir in 1/2 tbsp vegetable oil, 1 tsp vanilla extract, and a pinch of salt. Add 2 tbsp boiling water and whisk until smooth.

Adjust glaze thickness by adding more boiling water if desired. Pour glaze over cooled loaf and let set for at least 15 minutes before slicing.