Easy Lemon Fritter Cake

1. Preheat oven to 350°F.  Line a 9×9 inch baking dish with parchment paper.
2. In a bowl, mix the granulated sugar with the lemon zest, use your fingers to rub the zest into the sugar, releasing the lemon oil. Add the brown sugar, melted butter, yogurt, eggs, lemon juice, and vanilla. Then add the flour, baking powder, and salt. Mix until fully combined.
3. To make the Lemon Crunch. Mix the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar, releasing the lemon oil. Add the butter and flour.
4. Pour half the batter into the baking dish. Arrange the clumps over the batter. Add the remaining batter. Bake for 30 minutes or until the center is just set.
5. Meanwhile, make the lavender glaze. Warm the milk in a small pan set over medium heat until steaming. Remove from the heat and stir in the lavender. Cover and steep for 5 minutes. Strain the milk through a fine-mesh strainer, and discard the lavender. Stir in the vanilla, butter, and powdered sugar, adding more to your taste.
6. Spoon the lavender glaze over the cake. Let the icing set for 30 minutes. Mix 2 tablespoons of sugar with 1 teaspoon of dried lavender. Sprinkle the sugar over the cake. Slice and enjoy! Enjoy!