Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.

Heat 1 cup of whole milk in a saucepan until just simmering. Add 2 tablespoons of lavender, remove from heat, and let steep for 5 minutes. Strain and cool.

Sift together 2 cups of flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a large mixing bowl.

Cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Add 3 eggs, one at a time, followed by 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla.

Gradually mix the dry ingredients into the butter mixture, alternating with the lavender-infused milk, until just combined.

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

Cool the cakes in the pans for about 10 minutes, then turn out onto a wire rack.

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

Beat 1/2 cup butter until creamy, then mix in 3 cups powdered sugar, 2 tablespoons heavy cream, 1 tablespoon lemon juice, and lavender to make the buttercream.

Assemble the cake by spreading buttercream on one layer, topping with the second layer, and drizzling with glaze. Garnish with lemon zest and edible flowers.