Preheat oven to 350° F. Grease a 9" square pan and set aside.
Zest the lemons using a box grater or lemon zester. Juice to get ½ cup of juice (use any remaining in another recipe).
In a marge mixing bowl, beat butter on medium high speed for about 30 seconds. Gradually add sugar, beating at medium speed until blended. Scrape bowl as needed and beat another 2 minutes until light and fluffy.
Add eggs one at at time, beating until blended before adding the second. Reserve 1 teaspoon of lemon zest and half of the lemon juice (¼ cup) for the icing. Add remining zest and ¼ cup lemon juice and beat until smooth.
In a measuring cup combine yogurt and milk until buttermilk like consistency.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Add about half of the flour mixture to the butter mixture and beat just until blended, then add about half of the yogurt mixture beating just until blended. Repeat with remaining flour and yogurt, scraping down sides of the bowl as needed.
Pour into prepared baking pan and bake at 350° until top springs back when lightly touched, about 30 minutes.
Move cake to a cooling rack to cool completely.
Cake Decoration
Invert cake onto serving plate.
In a small bowl combine powdered sugar, remaining lavender extract, remaining lemon zest. Add lemon juice a tablespoon or so at a time until it is a thick but pourable glaze. Pour glaze over cake, allowing it to drip down the sides.
Cover with plastic wrap or aluminum foil if not serving immediately.
Just before serving decorate with strawberries and lavender blossoms. {Note: if you use cut strawberries they will "bleed" into the glaze after a time, so wait until ready to serve}.