Line your baking pan carefully: There’s nothing worse than a cake sticking to the pan, so always line your pan with parchment paper. I recommend leaving an overhang on the sides to make lifting the baked cake out much easier. Measure your flour accurately: Using too much flour is the leading cause of dry, dense cake. For best results, weigh your flour with a digital kitchen scale. If you don’t have one, use the spoon-and-level method—fluff the flour first, spoon it into your measuring cup until overflowing, then level it off with a butter knife. Avoid overmixing: Overmixing often leads to a dense and dry texture. Mix the batter only until the flour streaks disappear. Use a low mixer speed or stir gently by hand to prevent overworking the batter. Allow the cake to cool completely: Be patient and wait until the cake is fully cooled before adding the lavender glaze. Pouring glaze on a warm cake will cause it to run off the sides rather than set properly. Achieve the perfect glaze consistency: To get the thick, luscious glaze seen in photos, add milk one tablespoon at a time until you reach a nice drizzle consistency—usually about 2 to 3 tablespoons, depending on humidity. For a thinner, more subtle glaze, increase the milk to 4 or 5 tablespoons. Consider skipping the glaze: If you prefer a more simple, breakfast-style treat, feel free to leave out the glaze and enjoy the cake alongside a cup of tea or coffee.