Preheat the oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing it and lining with parchment paper.

Grind the Earl Grey tea and culinary lavender in a food processor until finely ground.

In a large mixing bowl, whisk together flour, ground tea and lavender, baking powder, baking soda, and salt.

Cream the butter and sugar together until fluffy, then add eggs one at a time followed by the vanilla bean paste.

Alternate adding the buttermilk and flour mixture to the butter-sugar mixture until just combined.

Pour batter into the prepared pan and bake for 38-44 minutes or until a toothpick comes out clean.

Cool the cake in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

For the soak, heat the whole milk, steep in additional tea and lavender for 15 minutes, then whisk in sweetened condensed milk and vanilla.

Beat cream cheese until fluffy, then gradually mix in powdered sugar and lavender for the frosting.

Once cooled, poke holes in the cake and pour the Earl Grey milk soak over it, allowing it to absorb.

Spread the frosting over the soaked cake and serve.