Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Infuse the Milk: In a small saucepan, combine the lavender buds and milk. Warm over medium heat until it reaches a simmer. Remove from heat and let the milk infuse with the lavender flavor as it cools slightly.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until smooth and well combined.
Add Eggs and Vanilla: Beat in the eggs one at a time until the mixture is light and fluffy. Then, add the vanilla extract and mix thoroughly.
Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet and Dry Ingredients: If you prefer not to have lavender buds in the bread, strain them from the milk. Otherwise, leave them in for added texture. Gradually add the dry ingredients to the butter mixture, alternating with the infused milk. Stir until just blended, being careful not to overmix.
Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If you are baking at high altitude, you may need to add an extra 5 minutes of baking time.
Cool the Bread: Once done, remove the bread from the oven and let it cool on a baking rack.
Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and milk until smooth and pourable.
Glaze the Bread: While the bread is still warm, pour the lemon glaze over the top, allowing it to coat the entire loaf. Let the bread cool completely as the glaze sets.
Serve and Enjoy: Slice and enjoy the fragrant lavender tea bread with its zesty lemon glaze!