Begin by warming 1 cup of whole milk in a medium saucepan over low heat until steaming, but not boiling. Remove from heat, add 2 tablespoons of Earl Grey tea leaves, and steep for about 10 minutes.

In a large mixing bowl, cream 1 cup of unsalted butter and 1 ¾ cups of granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add 3 large room-temperature eggs, the cooled Earl Grey-infused milk, and 1 teaspoon of vanilla extract to the creamed butter and sugar. Beat on low speed until well combined.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Sift these dry ingredients to aerate.

Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until just incorporated.

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Divide the batter between the pans and bake for 25-30 minutes until a toothpick comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

In a large bowl, beat together 2 cups of sifted powdered sugar, 1 cup of heavy cream, and the zest of 1 lemon until fluffy and smooth.

Once the cake layers are completely cool, place one layer on a platter, spread frosting, place the second layer on top, and frost the top and sides.