Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.

Gently heat 1 cup of whole milk with 2 tablespoons of dried lavender buds, steeping for 5 minutes before straining.

In a bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Cream together ¾ cup of softened unsalted butter and 1½ cups of granulated sugar until light and fluffy.

Incorporate 3 eggs one at a time into the creamed butter mixture and mix in 2 tablespoons of lemon zest, ¼ cup of lemon juice, and 1 teaspoon of vanilla extract.

Gradually add the flour mixture and lavender-infused milk, alternating until just combined.

Pour the batter into prepared pans and bake for 25-30 minutes, checking doneness with a toothpick.

Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and zest for the glaze, adding chopped lavender.

Beat ½ cup of softened butter and gradually add 2 cups of powdered sugar, then mix in 2 tablespoons of heavy cream, lemon juice, and lavender.

Spread frosting between layers, frost the top and sides, then drizzle with glaze.

Garnish with dried lavender or lemon slices, slice and serve.