Preheat your oven to 350°F (175°C) and prepare a greased 9x9 inch baking pan.

Grind 2 tablespoons of Earl Grey tea and 2 teaspoons of culinary lavender until finely blended and sieve the mixture.

In a large bowl, mix 2 1/4 cups flour, the ground tea and lavender, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.

Beat 10 tablespoons of butter with 1 1/2 cups sugar for about 2 minutes until pale and fluffy.

Add 3 eggs one at a time, then 1 tablespoon vanilla bean paste, mixing thoroughly.

Gradually mix in 1 cup buttermilk with the dry mixture until smooth.

Pour the batter into the prepared pan and bake for 38-44 minutes, checking for doneness.

Cool in the pan for 30 minutes, then transfer to a wire rack.

Heat 1/2 cup of milk, steep 2 tablespoons of Earl Grey tea and 1 teaspoon of lavender, then mix with 1/2 cup sweetened condensed milk and a splash of vanilla.

Pulse 1 tablespoon of dried lavender in a food processor. Beat 1/2 cup butter and 8 oz cream cheese until fluffy, then mix in powdered sugar and ground lavender.

Trim the top of the cooled cake, poke holes for soaking, drizzle milk soak, and frost with lavender cream cheese frosting.

Slice into 16 portions and serve with tea.