Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lightly flouring, or lining them with parchment paper.

In a small saucepan, combine the whole milk with the dried lavender buds. Heat over low for about 5 minutes, then strain.

In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy for about 3-4 minutes.

Add eggs one at a time, mixing well after each addition, then fold in lemon zest, fresh lemon juice, and vanilla extract.

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

Divide the batter between the prepared pans and bake for 25-30 minutes, checking for doneness.

Cool the cakes in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Whisk together powdered sugar, fresh lemon juice, lemon zest, and lavender to prepare the glaze.

Beat softened butter until creamy, then add powdered sugar and heavy cream until fluffy for the buttercream.

Place one cooled cake layer on a serving plate, add buttercream, top with the second layer, and frost the outside.

Drizzle the glaze over the top and let it set before slicing.