Bloom Lavender in Oil: Heat ½ cup vegetable oil in a small saucepan over low heat for 1 minute. Add 2 tablespoons culinary lavender, cover, and steep for 30-60 minutes. Strain and cool the oil.

Rub Sugar and Lemon Zest: In a bowl, combine 1 cup sugar and zest of 2 lemons. Rub with fingers for about 2 minutes until fragrant with a yellow tint.

Beat Eggs and Sugar: In a stand mixer, combine 3 large eggs and lemon-sugar mixture. Beat on medium-high for 3-4 minutes until fluffy and pale.

Incorporate Oil: On low speed, drizzle in lavender oil and mix for 1 minute until well combined.

Combine Dry Ingredients: In another bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt until smooth.

Alternate Additions: Add dry ingredients to wet mix alternating with ½ cup yogurt and ¼ cup lemon juice until just combined. Avoid overmixing.

Bake: Pour batter into greased 9' x 5' loaf pan. Preheat oven to 350°F and bake for 55-60 minutes. Check for doneness with a toothpick.

Prepare the Glaze: Whisk together 1 cup confectioners' sugar and boiling water for a smooth consistency. Add purple food coloring if desired. Drizzle over cooled cake.