1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a small saucepan, heat the milk until just warm, then steep the Earl Grey tea leaves and dried lavender for about 10 minutes.
3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Strain the milk mixture to remove the tea leaves and lavender, then add it to the butter mixture.
6. In another bowl, whisk together the gluten-free flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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