1. Preheat oven to 350°
2. Coat a 9 inch by 5 inch loaf pan with vegetable oil spray.
3. Whisk flour, baking powder and salt in a medium bowl.
4. In a separate bowl, whisk together yogurt, sugar, eggs, oil, vanilla and 2 tablespoons of the lavender buds.
5. Fold the flour mixture into the yogurt mixture and stir until just combined.
6. Pour batter into the prepared pan and bake in the center of the oven on middle rack about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Allow cake to cool in the pan for 10 minutes, then remove to a wire rack. Allow to cool completely.

Make the glaze: Stir together lemon juice and icing sugar in a small bowl until smooth.
Spoon the lemon glaze over the cooled cake. Scatter the remaining 1 tablespoon of lavender buds over the cake. Store at room temperature in an airtight container for up to 3 days.