Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan with vegetable oil or butter.

In a bowl, combine flour, baking powder, baking soda, lavender tea, and optional salt. Whisk until combined.

In a large bowl, whisk together eggs, sugar, and vanilla until thick and smooth.

Gradually stir in vegetable oil and buttermilk until well blended.

Gently fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared cake pan, tapping it gently to remove air bubbles.

Bake for 25-30 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack.

Whisk together honey, lemon zest, lemon juice, and powdered sugar to make the glaze.

Once the cake is cool, pour the glaze over it, allowing it to drip down the sides.