1. Pre-heat your oven to 350f degrees
2. Prepare a 1 lb. loaf pan by greasing it with butter
3. In a medium bowl, mix together flour, cornmeal, baking powder and salt – set aside
4. In a medium bowl whisk together the eggs & sugar until blended. Add the honey & whisk together until combined. Add the yogurt, butter, oil, lemon zest, and vanilla, whisking until well combined.
5. Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Add the redbud flowers to the batter and gently fold until just incorporated.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the middle of the oven for about 60 minutes (start checking around 55 minutes, cover the top with foil if cake is getting too much color) or until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.

FOR THE GLAZE & GARNISH

1. Whisk together the powdered sugar & lemon juice in a small bowl. Drizzle the glaze over the cake & while glaze is still wet, sprinkle top with 2 tbsp redbud flowers.