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

Heat 1 cup of whole milk over low heat until warm. Add 2 tablespoons of dried lavender buds and steep for 5 minutes, then strain and cool.

In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

In a separate bowl, beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar for 3-4 minutes until light and fluffy.

Add 3 large eggs to the butter-sugar mixture, mixing well after each addition. Then blend in the zest and juice of 2 lemons, and 1 teaspoon of vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, careful not to overmix.

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

Cool in pans for 10 minutes, then turn onto a wire rack to cool completely.

Whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, the zest of 1 lemon, and 1 tablespoon of dried lavender buds for the glaze.

Beat 1/2 cup of softened unsalted butter, add 2 cups of powdered sugar, 2 tablespoons of heavy cream, juice and zest of half a lemon, and 1 tablespoon of dried lavender buds until fluffy for the frosting.

Layer the cake with frosting and drizzle the glaze over the top.