Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

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.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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 the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.

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.

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.

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: Mix 1 ½ cups powdered sugar with 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds. Stir until smooth. If too thick, add a little water by teaspoon until you reach a pourable glaze.

For the Lemon Buttercream Frosting: Beat ½ cup unsalted butter (softened) until creamy. Gradually add 4 cups powdered sugar and a pinch of salt. Add 2 tablespoons heavy cream, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds. Beat until smooth and spreadable. If the frosting is too thick, add a little more cream.

Place one cake layer on a plate or cake stand. Spread a thin layer of lemon buttercream or glaze. Place the second layer on top and frost the top and sides. Garnish with a small sprinkle of dried lavender and extra lemon zest for color.