Preheat your oven to 350°F (175°C) and prepare a 9x9 inch metal baking pan by greasing it and lining the bottom with parchment paper.

Blend 3 tablespoons of Earl Grey tea and 1 tablespoon of culinary lavender in a food processor until finely ground, then sift.

In a bowl, whisk together 1 ½ cups all-purpose flour, the tea-lavender mixture, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

Cream together ½ cup softened unsalted butter and 1 cup granulated sugar until fluffy. Add 2 room temperature eggs and 1 teaspoon vanilla bean paste.

Gradually mix in ½ cup buttermilk and the reserved dry ingredients until just combined.

Pour the batter into the baking pan and bake for 38-44 minutes until a toothpick comes out clean.

Cool in the pan for about 10 minutes then transfer to a wire rack to cool completely.

Heat 1 cup whole milk and steep 2 tablespoons of Earl Grey tea and 1 tablespoon of lavender for 15 minutes. Mix in ½ cup sweetened condensed milk and 1 teaspoon vanilla.

Cream ½ cup softened unsalted butter with 1 tablespoon of lavender and then mix in 8 ounces of cold cream cheese, 3 cups powdered sugar, and 1 teaspoon vanilla until fluffy.

Poke holes in the cooled cake's surface and pour the milk soak over it, allowing it to absorb.

Frost with lavender cream cheese frosting, slice, and serve.