• Preheat oven to 350 degrees. Butter and flour 2 9″ round pans that are at least 3 inches deep.
• Add milk and 3 tablespoons lavender to a saucepan and heat over medium until bubbles just start to form around the edge. Remove from heat and allow to steep for 15 minutes and strain.
• In the bowl of stand mixer whisk the flour, sugar, salt and baking powder until well combined.
• Whisk together strained lavender milk, eggs and egg yolks.
• Add 1/2 cup milk/egg mixture and butter to the dry ingredients and mix using paddle attachment for about two minutes. Scrape down the sides. Add the remaining milk/egg mixture in 3 additions, mixing well and scraping sides of bowl between each addition. Mix well after last addition.
• Divide batter equally between prepared pans and level with an offset spatula. Bake for 25 to 30 minutes, until toothpick inserted in the centre comes out clean. Let cool for about 5 minutes before turning out onto a cooling rack.

Lavender Syrup:

• Add all ingredients to a medium saucepan and bring to a boil, stirring to dissolve sugar.
  Reduce heat and simmer for 2-3 minutes.
  Allow to cool before pouring through a fine sieve.
  Discard lavender and store syrup in the refrigerator.
  

Frosting:

• In the bowl of electrict mixer combine butter, 4 cups of the confectioners' sugar, milk and vanilla extract and mix on medium/high for 3 minutes.
  Gradually add remaining confectioners sugar, 1 cup at a time beating well between each addition. Cut vanilla down the long edge and scrape seeds out with a knife. Add seeds to frosting and mix for 1 minutes.
• Assembly
• Place one layer of cake on a cake plate. Using a pastry brush, generously brush layer with lavender syrup.
  Ice with a layer of vanilla butter cream (link in the post to my favorite)
  Place second cake layer on top and brush generously with lavender syrup
  Ice entire cake with vanilla buttercream
  Decorate with lavender buds and vanilla bean pod