Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans.

Heat 1 cup of milk gently in a saucepan, add Earl Grey tea bags, and steep for about 10 minutes.

In a large mixing bowl, cream together 1 cup of softened butter and 1 ½ cups of sugar until light and fluffy, about 5 minutes.

Add the eggs one at a time, mixing on low speed until fully incorporated after each addition.

In a separate bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add to the wet mixture, alternating with the cooled milk.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Make the buttercream by beating 1 cup of softened butter with 4 cups of powdered sugar until fluffy. Add in 2 tablespoons of lavender and 2-4 tablespoons of heavy cream and mix until smooth.

Once cool, frost the first layer of the cake with lavender buttercream, place the second layer on top, and frost the top and sides.