• Preheat oven to 350*F. Grease an 8 ½" x 4 ½" loaf pan well and insert a paper liner.
• In a small saucepan, combine non-dairy milk and lavender. Bring to a boil over medium heat, stirring occasionally. Once the mixture boils, remove from heat, place the lid on the pot and allow the mixture to steep for 7 minutes.
  ¾ Cup Non-Dairy Milk, 2 tablespoon Culinarly Lavender Flowers
• Then, pour the mixture into a small bowl through a fine mesh strainer. Use the back of a spoon to press the lavender flowers to extract as much liquid as possible. See note! Then, set aside.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.
• In a large bowl, combine sugar, canola oil, applesauce, a ½ cup of the lavender milk mixture, lemon zest, lemon juice and vanilla. See note!
• Add the dry ingredients to the wet ingredients and whisk to form the batter. Then, scrape the batter into a prepared loaf pan. Use a spatula to smooth the top of the batter.
• Then, bake the cake in a 350*F oven for 57-63 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 20 minutes, then remove the cake and transfer it to a wire cooling rack to continue cooling.

Make the Glaze

• In a small bowl, combine powdered sugar, lemon juice, and a teaspoon of the remaining lavender milk mixture. Whisk until smooth, then spoon the glaze onto the loaf, allowing to the drip down the sides.
• Allow the glaze to set for 30 minutes before slicing and serving.