Begin by creaming 1 cup of softened unsalted butter and 2 cups of granulated sugar in a large mixing bowl until light and fluffy, about 4-5 minutes. Gradually add 4 large eggs, mixing well after each addition.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Alternate adding the dry mixture and 1 cup of whole milk to the butter mixture until just combined. Finally, stir in the zest and juice of 2 lemons, 1 tablespoon of finely ground culinary lavender, and 1 teaspoon of vanilla extract.

Preheat your oven to 350°F (175°C) and prepare two greased 9-inch round cake pans. Evenly pour the prepared batter into the pans and smooth the tops. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar while mixing on low speed. Add 1/4 cup of heavy cream, 1 teaspoon of lemon extract, 1 teaspoon of vanilla extract, and 1 tablespoon of finely ground culinary lavender. Mix until fluffy.

Once the cake layers are completely cool, place one layer on a serving plate. Spread lavender frosting between the layers, then stack the second layer on top. Use remaining frosting to cover the top and sides of the cake evenly.

Decorate the top with fresh lavender sprigs or a sprinkle of lemon zest for a beautiful finishing touch.