In a small saucepan, gently warm the whole milk until it’s steamy but not boiling. Stir in the dried culinary lavender and allow it to steep for about 10 minutes. After steeping, strain the milk to remove the lavender flowers and let it cool.

Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper for easy removal.

In a medium 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 together until light and fluffy, about 3-5 minutes. Gradually add the eggs, one at a time, mixing well after each addition.

Mix in the sour cream, fresh lemon juice, vanilla extract, and cooled lavender-infused milk. Stir until smooth.

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Divide the batter evenly between the two prepared cake pans. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes before turning them out onto wire racks to cool completely.

For the frosting, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt, beating until well combined.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Decorate with thin lemon slices, candied lemon peel, and a sprinkle of dried culinary lavender.