• Start by heating milk, loose leaf tea, and vanilla bean in a small pot or sauce pan over medium heat. Do not boil, but bring to a low simmer and steep for at least 10 minutes. Strain tea out of milk and scrape vanilla bean paste from pod into milk for added vanilla flavor.
• Remove from heat and set aside to cool to room temperature (or place in the fridge)
• Preheat oven to 350F
• Grease and flour two 9" cake pans
• Sift dry ingredients (flour, baking powder, tea, and salt) into a large mixing bowl and mix to combine. Set aside dry ingredients.
• Using a mixer (or by hand), cream butter and sugar with the paddle attachment on high until light and fluffy.
• Reduce speed to medium-low and add eggs one at a time.
• Slowly mix in Earl Grey infused milk.
• Reduce speed to low and mix in flour mixture, making sure to mix only until smooth and well combined (over-mixing may result in a tougher texture).
• Pour cake batter into greased cake pans, tapping pan bottom to create an even top.
• Bake for approximately 30 minutes or until a toothpick comes out mostly clean
• Set cakes aside to cool as you whip up the frosting.

For the Frosting

• In your mixer, beat softened butter, and powdered sugar until combined.
• Add buttermilk and lemon zest and cream together on low adding more powdered sugar if needed until frosting is creamy, and texture is to your liking
• Add lemon juice until incorporated
• You can always add additional powdered sugar or buttermilk to get to the desired consistency.

Assembling the Cake

• Once cake is cool, carefully remove from pan and gently place first layer top down on cake stand or serving plate.
• Top with layer of buttercream, trying your best to spread evenly across the top.
• Place second layer of cake gently atop first and begin frosting by layering the top with frosting, leaving a slight overhang before starting on the sides. For a smooth coat of frosting, refrigerate for 15 minutes before smoothing with a final layer.