Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

In a mixing bowl, combine the flour, baking powder, baking soda, and salt to create the dry mix.

In another bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

Add in the eggs one at a time, incorporating each fully before adding the next.

Fold in the lemon zest and lavender.

Gradually add the dry ingredients, alternating with buttermilk and fresh lemon juice, starting and ending with the flour mix. Stir until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake cools, whisk together powdered sugar and lemon juice until smooth.

Once the cake is completely cooled, drizzle the glaze over the top and sprinkle with lavender buds.