Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and Meyer lemon zest.

Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined. Stir in Meyer lemon juice.

Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

For the lavender cream, heat the heavy cream with lavender until just steaming. Remove from heat, cover, and let steep for 15 minutes. Strain and chill until cold.

Whip the infused cream with powdered sugar until soft peaks form.

Spread the lavender cream over the cooled cake. Garnish with lemon zest or edible flowers. Slice and serve.