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

In a small saucepan, heat 1 cup of whole milk and add 2 tablespoons of dried lavender buds. Let steep for about 5 minutes, then strain.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well. Then, blend in lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk.

Divide the batter between the pans and bake for 25-30 minutes or until a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the glaze, mix powdered sugar, lemon juice, lemon zest, and dried lavender until smooth.

For the frosting, cream butter until smooth, then gradually add powdered sugar, heavy cream, lemon juice, lemon zest, and lavender.

Place one cake layer on a serving platter and spread with lemon buttercream frosting, drizzle with some lemon lavender glaze.

Top with the second cake layer and frost the top and sides with the remaining buttercream.

Sprinkle with edible dried lavender for garnish.