Gently warm 1 cup of whole milk in a saucepan over low heat. Remove from heat and add 2 tablespoons of Earl Grey tea leaves, allowing them to steep for 10 minutes. Strain the mixture and let it cool.

In a large bowl, beat 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar using an electric mixer on medium speed for 4-5 minutes until light and creamy.

Incorporate 4 large eggs one by one, mixing well after each addition. Add 2 teaspoons of pure vanilla extract and gradually mix in the cooled tea-infused milk until smooth.

Whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing with butter and lining the bottoms with parchment paper.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until golden brown.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

In a mixing bowl, combine 4 cups of powdered sugar, 1 cup of heavy cream, and the zest of 1 lemon. Beat until fluffy and stiff peaks form.

Once cooled, frost the cake layers and garnish as desired with edible flowers or candied lemon peel.