Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.

In a small saucepan, heat the milk over low heat. Add the Earl Grey tea leaves and steep for about 10 minutes, then remove from heat and let it cool.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lavender syrup.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the cooled milk, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

While the cakes are cooling, prepare the lavender buttercream by beating together the softened butter and powdered sugar until creamy.

Add the heavy cream, lavender syrup, and a pinch of salt, and beat until smooth and fluffy.

Once the cakes are completely cool, spread a layer of buttercream between the two layers and frost the top and sides of the cake.

Decorate with edible lavender flowers if desired.