Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch baking pan with parchment paper.

In a food processor, pulse the Earl Grey tea leaves and culinary lavender. Whisk together flour, baking powder, baking soda, salt and processed mixture in a large bowl.

Beat the softened unsalted butter and granulated sugar until pale and fluffy. Scrape the bowl for even mixing.

Add eggs one at a time, mixing well each time. Include vanilla bean paste and mix until silky.

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.

Pour the batter into the prepared baking pan and smooth the top. Bake for 38-44 minutes until a toothpick comes out clean.

Cool in the pan for 30 minutes. Prepare the Earl Grey milk soak by mixing whole milk and sweetened condensed milk. Poke holes in the cake and drizzle the soak over it.

Beat unsalted butter until creamy, gradually add the cream cheese and mix until smooth, then incorporate powdered sugar and lavender.

Frost the cooled cake with the lavender vanilla bean cream cheese frosting. Slice and enjoy!