Preheat oven to 375F. Grease a standard-size madeleine pan (see note) and set aside.
In a large bowl, combine the dry ingredients (flour, baking powder, and salt). Whisk to combine, and set aside.
In a small bowl, combine sugar and lavender (see note). With a measuring cup or the back of a spoon, crush the lavender into the sugar. Add the vanilla extract, eggs, and melted butter. Whisk to combine.
Pour wet ingredients into dry ingredients and stir to combine. Fill each well in the madeleine pan about ¾ full.
Bake until madeleines are lightly golden, 10-12 minutes. Allow madeleines to cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely.
For Glaze:
Combine powdered sugar and lemon juice in a small bowl. Stir until smooth.
Dip each madeleine in the glaze, sprinkling with additional lavender, if desired. Allow glaze to set before serving.Enjoy!
Notes
Note on lavender: You'll want to make sure that you're using culinary lavender, since other lavenders aren't meant to be eaten and could have been sprayed with harmful chemicals. I bought my lavender [here].Note on madeleine pan: If you're in the market for a madeleine pan, this is the one that I use [here]. It's a standard size madeleine pan. If you choose to make mini madeleines you'll need to reduce the baking time.