Step 1

Combine honey, water, and lavender in a small saucepan and cook over medium heat until mixture is bubbly and fragrant. Remove from heat, cool, and strain out lavender buds. Store syrup in the fridge for up to a week.

Step 2

Preheat oven to 350° F and line a loaf pan with parchment paper. Set aside.

Step 3

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a small measuring cup, whisk together yogurt and orange juice and set aside.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, honey, and orange zest. Cream for 3-4 minutes, until mixture is light and fluffy. Scrape down the sides of the bowl.

Step 5

With the mixer on low speed, add eggs one at a time, mixing thoroughly after each addition.

Step 6

Gradually add the dry ingredients in three additions, alternating with the yogurt/orange juice mixture. Mix until just combined and no dry streaks remain. Fold the batter a few times with a rubber spatula to ensure everything is well-mixed. Pour batter into the prepared pan and bake for 50-60 minutes, until cake is deeply golden brown and a knife or toothpick inserted in the center comes out clean.

Step 7

Prick the warm cake with a fork and pour honey lavender syrup over the cake. Let cool completely before removing from the baking pan and slicing.