Preheat your oven to 350°F (175°C) and grease a 9×9 inch metal baking pan.

Process 2 teaspoons of Earl Grey tea and 2 tablespoons of culinary lavender until finely ground.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, the processed tea and lavender, baking powder, baking soda, and salt.

In another bowl, beat 1 cup of unsalted butter and 1.5 cups of granulated sugar until light and fluffy.

Add 4 large eggs one at a time, mixing in 2 teaspoons of vanilla bean paste.

Blend in 1 cup of buttermilk, then gradually add the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 38 to 44 minutes.

Allow the cake to cool in the pan for about 30 minutes before transferring to a wire rack.

Prepare the milk soak by heating 1 cup of whole milk with 1 teaspoon of Earl Grey and 1 tablespoon of lavender for 15 minutes.

Mix in 1 cup of sweetened condensed milk and 1 teaspoon of vanilla extract.

Poke holes in the cooled cake, then pour the milk soak over it.

To make the frosting, beat 8 oz of cream cheese until fluffy and gradually incorporate 2 cups of powdered sugar and remaining lavender.

Frost the soaked cake generously and slice into 16 portions.