Step 1: Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy release.

Step 2: Prepare the Vanilla Bean Mixture Slice the vanilla bean pod lengthwise, and scrape out the seeds using the back of a knife. If using vanilla bean paste, measure 1 ½ teaspoons directly. Set the seeds or paste aside.

Step 3: Cream Butter and Sugar In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 3-4 minutes, or until light and fluffy. The mixture should be noticeably airy and pale in color.

Step 4: Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Add the scraped vanilla bean seeds or paste and mix until well incorporated.

Step 5: Combine Dry Ingredients In a separate bowl, whisk together the sifted flour, baking powder, and salt.

Step 6: Alternate Adding Dry Ingredients and Milk With the mixer on low speed, gradually add one-third of the flour mixture to the batter, followed by half of the milk. Repeat this process, ending with the last third of the flour mixture. Mix until just combined; avoid overmixing to keep the cake tender.

Step 7: Pour and Bake Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil during the last 10 minutes of baking.

Step 8: Cool the Cake Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 9: Make the Lemon Lavender Glaze In a small bowl, whisk together the powdered sugar, lemon juice, and dried lavender. Add 1 teaspoon of milk if the glaze is too thick, mixing until smooth and pourable but not too runny.

Step 10: Glaze the Cake Once the cake has fully cooled, drizzle the lemon lavender glaze over the top. Let the glaze set for about 10-15 minutes before slicing.