Preheat your oven to 350 degrees F (180 degrees C).
In a medium bowl, mix together All-Purpose Flour (1 2/3 cup), Fine Ground Cornmeal (2/3 cup), Baking Powder (2 teaspoon) and Salt (1/4 teaspoon).
In another medium bowl, whisk together the Egg (3) and Granulated Sugar (1/2 cup) until blended.
Add the Honey (1/2 cup) and whisk together until combined. Add the Yogurt (1 cup), Butter (1/2 cup), Avocado Oil (2 tablespoon), Lemon (1 tablespoon) and Vanilla Extract (1 teaspoon), whisking until well combined.
Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Add the Redbud Flowers (1 1/2 cup) to the batter and gently fold until just incorporated.
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 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.
Whisk together the Powdered Confectioners Sugar (3/4 cup) and lLemon Juice (1 1/2 tablespoon) in a small bowl. Drizzle the glaze over the cake and while glaze is still wet, sprinkle top with Redbud Flowers (2 tablespoon).
Slice, serve and enjoy!