Warm the milk in a small saucepan or microwave-safe container until warm, but not boiling. Add 1–2 Earl Grey tea bags and steep for 10–15 minutes.

Remove the tea bags, squeezing them well to release the milk. Set the infused milk aside to cool slightly.

Combine the sugar, water, and dried culinary lavender in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves.

Remove from the heat and let steep for 10 minutes. Strain out the lavender and let the syrup cool completely. You will use some of the syrup to brush onto the cake layers and 1 tablespoon in the buttercream. Refrigerate any extra syrup for another use.

Preheat the oven to 350°F.

For a 2-layer cake, grease and line two 8-inch cake pans with parchment.

For a 3-layer cake, grease and line three 6-inch cake pans with parchment.

In a large mixing bowl, beat the softened butter, canola oil, and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and lemon zest.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

Add the dry ingredients to the butter mixture in alternating additions with the Earl Grey-infused milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.

Divide the batter evenly between the prepared pans.

For two 8-inch cake pans, bake for about 26–30 minutes.

For three 6-inch cake pans, bake for about 22–26 minutes.

The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

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

Once the cake layers have cooled, lightly brush the tops with lavender simple syrup.

Start with about 2 tablespoons per layer and add more if needed. Brush evenly across the surface rather than pouring the syrup in one spot.

Let the syrup absorb for a few minutes before frosting.

For the full frosting recipe and for any questions, see my Lavender Buttercream recipe.

Beat the softened butter until light and fluffy, about 2–3 minutes.

Gradually add the powdered sugar, mixing until smooth.

Add the heavy cream, vanilla, salt, and 1 tablespoon cooled lavender syrup. Beat for another 2–3 minutes until light and fluffy.

Add a tiny drop of violet food coloring, if desired, and mix until evenly incorporated.

If the buttercream is too thick, add a little more heavy cream, 1 teaspoon at a time.

Place the first cake layer on a cake stand or cake board.

Spread an even layer of Lavender Buttercream over the top.

Add the next cake layer and repeat with the buttercream. For the 3-layer cake, add the final layer and frost the top and sides generously.

Decorate as desired.

For the best texture and flavor, let the fully assembled cake sit at room temperature for about 20–30 minutes before slicing.