Lemon Lavender 'Kugelhopf' Cake

While I used a traditional Kugelhopf form to bake this cake, I would actually call the cake I baked a 'Bundt'.  From what I can tell (and taste), the Bundt cake takes only its form, literally, from the Kugelhopf form of Europe, but not its recipe.

Here is the recipe I adapted (and halved) from the Tonka Bean Bundt Cake recipe posted by fabulously talented Trotamundos:

205 gr flour
120 ml milk
165 gr sugar
114 gr unsalted butter
3/8 tsp. salt
3/4 tbsp. baking powder (I used a bit less and the cake turned out fine.)
2 eggs
Zest of one lemon, juice of half a lemon (or more, as I found the flavour of the lemon to be just discernible)
A few pinches of dried lavender--approx. 1 tbsp

Cream together the butter and sugar.  Then add eggs one at a time, beating each thoroughly.  Stir in salt and baking powder.  Add milk and flour, alternating between each, mixing well after each addition.  Mix in dried lavender, lemon zest and juice.  Pour batter into a buttered and floured form (or whatever method you use to keep the cake from sticking) and bake at 165-170c for approx. one hour or until thoroughly baked.  Remove from oven and let cake stand in form for ten minutes before inverting onto a cooling rack.

I have yet to find the perfect glaze.  Any suggestions?