Begin by heating your vegetable oil in a small saucepan over medium heat for about 1 minute. Stir in the culinary lavender, cover the saucepan, and allow it to bloom for 30 minutes to 1 hour.

In a medium bowl, combine the sugar with the zested lemon. Rub the sugar and lemon zest together until fragrant and slightly moistened, about 5 minutes.

In a stand mixer bowl, beat the eggs with the lemon-zest-sugar mixture and vanilla extract on medium speed for about 3-4 minutes until fluffy and airy.

Gradually drizzle in your lavender-infused oil with the mixer running. Mix for an additional 30 seconds.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the yogurt and lemon juice.

Preheat your oven to 350°F (175°C). Pour the batter into a greased loaf pan. Bake for about 1 hour, checking for doneness with a toothpick.

Remove the loaf from the oven and cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely. Prepare the glaze by mixing confectioners' sugar, vegetable oil, boiling water, and vanilla extract until smooth.

Once cooled, drizzle the glaze over the loaf and let it set before slicing.