London Fog Cake

Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
3 tbsp (12 g) Earl Grey tea, 1 tbsp (2 g) culinary lavender
In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 1/4 cups (282 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed.
10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
3 eggs, at room temperature, 1 tbsp vanilla bean paste
Add in the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
1 cup (240 ml) buttermilk
Pour the batter into the prepared pan. Bake the cake for 38-44 minutes, or until a toothpick comes out clean from the center.
Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.

While the cake cools, work on the Earl Grey milk soak. Add the milk to a small sauce pan and heat over low heat until steaming, then add in the Earl Grey tea and lavender. Allow it to steep for 15 minutes, then remove from the heat. Pass the mixture through a sieve and allow the milk to cool.
1/2 cup (120 ml) whole milk, 2 tbsp (8 g) Earl Grey tea, 1/2 tbsp (1 g) culinary lavender
Transfer the Earl Grey milk to a liquid measuring cup or something you can easily pour from. Mix in the sweetened condensed milk and vanilla. Set aside until ready to use.
1/2 cup (150 g) sweetened condensed milk, 1/2 tsp vanilla bean paste

Add the lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
1 tbsp (2 g) culinary lavender
Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
1 cup (224 g) unsalted butter, softened
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
8 oz (226 g) cream cheese, cold
Sift in the powdered sugar, and add in the lavender and vanilla. Mix on low speed until combined, then on high speed for 1 minute until fluffy again. Add in purple food coloring and mix until combined.
2 cups (260 g) powdered sugar, 1 tsp vanilla bean paste, purple food coloring (optional)

When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the Earl Grey milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
(I used the handle of a honey dipper for smaller holes.)
Slowly pour the Earl Grey milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
Frost the top of the cake with a thick layer of lavender cream cheese frosting using an offset spatula. Then cut into 16 slices and serve!