Preheat your oven to 355 F.
Butter a 8” x 4” loaf pan with butter and set aside. Add parchment for easy removal, optional of course.
In a large bowl, cream the ½ c. butter and the ½ c. sugar.
Slowly add the 2 eggs and the lemon zest.
When incorporated, fold in the 1 ½ c. flour, salt, vanilla extract, and teaspoon of lavender until well combined.
Add milk and stir one last time. The batter will be thick.
Pour into your prepared bread tin and bake for 45 minutes, or until skewer poked in the center comes out clean.