This recipe goes with: Lemon-Vanilla Pound Cake with Lavender Glaze
Bring 1/2 cup milk just to a simmer in a small saucepan over medium. Remove from heat, and stir in 1 Tbsp. dried lavender; let stand 10 minutes. Pour lavender milk through a fine wire-mesh strainer into a bowl, and cool completely, about 20 minutes. Whisk together powdered sugar, salt, 2 Tbsp. lavender milk, and 1 Tbsp. fresh lemon juice. Whisk in up to 2 teaspoons lemon juice, 1 teaspoon at a time, until desired consistency is reached.