Preheat oven to 350 degrees.
Line a loaf pan with parchment paper.
In a small bowl add the poppyseeds to the warm milk and let sit for 5 minutes.
In a stand mixer combine the butter and sugar and beat.
Add the eggs and beat again.
Scraping sides of the bowl to incorporate all.
Mix until very smooth.
Add the grated lemon, the lemon juice and the lavender. Mix on low.
Add the cassava flour and mix on low speed.
Add the milk mixture and mix on low until you have a smooth batter.
Increase speed to medium for 1 minutes. (This gets air into the batter aiding in its rising while baking)Pour batter into lined loaf pan.
Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Remove from oven and cool.
I drizzled a mixture of icing sugar, lemon zest and lemon juice over the poppyseed loaf.