1/2 cup vegan butter at room temperature
1 cup white sugar
3 tablespoons vegan egg powder (combine with 1/2 cup almond milk)
2 tablespoon lemon zest from about 1 large lemon
1 tablespoon lemon juice
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons Lavender
1 cup Powdered Sugar
2 tablespoons milk (or almond milk)

Preheat oven to 325 F
Spray an 8×4-inch loaf pan with nonstick spray or coconut oil.
Beat the vegan butter and sugar with an electric mixer for about 3 minutes until fluffy. Add the vegan egg mixture and beat in well, scraping down the sides of the bowl as needed. Add in the lemon zest, lemon juice, and vanilla.

In a separate bowl, whisk together well the flour, salt, baking soda, and baking powder. Mixer on low, add the flour mixture to the butter mixture mixing between each. Fold in the Lavender
Scrape into prepared 8×4-inch loaf pan and level batter.

Bake in preheated oven for 35-45 minutes or until a tester inserted in the centre comes out clean.
Allow to cool in the pan for 15 minutes then run a knife along the edges to lift and remove from pan. Allow to cool on a cooling rack.
If desired, combine the icing ingredients and top the cooled cake!

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