Infuse whole milk with earl grey tea by heating the milk in a small pot over medium low heat. Add the Earl Grey tea and simmer (do not let boil) on a stovetop on low heat for 10 minutes, stirring occasionally. Remove from heat and strain loose tea leaves or remove tea bag.

Alternatively, you can brew tea in water by bringing the water to a boil in a pot or kettle, then pour over Earl Grey tea and allow to steep for 6 minutes before straining the loose tea leaves or removing tea bag. Allow to cool and then use the brewed tea in place of water to reconstitute the whole milk powder (as per the milk powder's directions)

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray and lining the bottom with parchment paper (optional for easy removal.)

Cream butter and sugar together with stand or hand mixer (with a paddle or whisk attachment) at on high speed until smooth and creamy, about 2 minutes, scraping down the sides as needed.

On medium speed, add the eggs one at a time, beating well after each addition.

In a medium sized bowl, whisk together the flour, baking powder, and salt.

Alternate adding the flour mixture and the tea infused milk to the butter/sugar mixture, approximately ⅓ of each the flour mix and the milk at a time, beating on medium-low after each addition and scraping down the sides of the bowl as needed .

Once fully incorporated and smooth, add in the lavender buds and mix on medium low until evenly dispersed.

Pour batter into prepared baking pan. Bake for 35-50mins until the top is golden brown and inserted skewer comes out clean.

If top becomes golden brown, but inside is not fully baked, you can tent the loaf with aluminum foil to prevent over baking the top.

Allow to cool 20-30mins before removing from the pan.

While the bread is baking, prepare the icing in a small bowl by slowly adding the confectioners' sugar to the lemon juice, and zest, whisking as you add in the sugar until the desired thickness is achieved. Add a pinch of dried lavender buds and gently whisk in to incorporate (optional).

For a sweeter bread, make a thicker icing with more confectioners' sugar and brush on. For a less sweet bread, a thinner icing with less confectioners' sugar can be drizzled or brushed on.