• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• Infuse the Lavender: In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
• Add Eggs, Lemon Zest, and Lemon Juice:
• Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
• Combine Wet and Dry Ingredients:
• Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
• Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Lemon Lavender Glaze:

• In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and dried lavender buds.
• Drizzle the glaze over the cooled cake layers, letting it drip down the sides.

For the Lemon Buttercream Frosting:

• In a mixing bowl, beat the softened butter until smooth and creamy.
• Gradually add powdered sugar, heavy cream, lemon juice, lemon zest, dried lavender buds, and a pinch of salt.
• Beat until smooth and fluffy.

Assemble the Cake:

• Place one cooled cake layer on a serving platter.
• Spread a generous layer of lemon buttercream frosting on top.
• Place the second cake layer over it, frost the top and sides, and finish with a drizzle of lemon lavender glaze if desired.