Heat the oven to 325. Grease a 9x5x3 inch loaf pan. Cream the butter and sugar until soft. Add eggs one at a time, beating until smooth. Add the rind and lavender.
Combine the flour, baking soda, and salt, mixing lightly with a spoon. Add the dry ingredients and the milk into the creamed mixture, alternating in two or three pours. Beat until just mixed. Don’t overbeat.
Pour batter into greased loaf pan and smooth top with a knife. Bake for about an hour, or until a toothpick comes out clean.
Brush top and sides with glaze when cake has cooled to the touch.
½ cup sugar
½ cup fresh lemon juice
½ tsp. lavender
1 Tbsp. grated lemon rind