Preheat oven to 350˚F.

Grease a 9-inch by 5-inch loaf pan with olive or canola oil.

In a small bowl, whisk together flour, cornmeal, salt, baking powder, and lemon zest.

Place lavender buds and 1 tablespoon of the flour mixture in a spice grinder and pulverize.

Whisk lavender mixture into the flour mixture.

Combine oil, buttermilk, and honey in a 2-cup measuring cup. Stir with a fork to mix, but don't worry if it separates.

Using a stand mixer, cream sugar and eggs on medium high until pale yellow, about 1 minute.

On medium-low speed, add dry ingredients in three parts, alternating with wet ingredients. With every addition, make sure to incorporate without over-beating. Scrape down sides as necessary.

Using a rubber spatula, scrape batter into oiled loaf pan.

Bake until slightly golden and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. (from my oven, it came out perfectly at 45 minutes.)

Transfer pan to a wire rack. Let cool in pan for 10 minutes then remove from pan. Let cool to room temperature.