Place 2 tablespoons (30g) heavy cream in a heatproof measuring glass. Microwave for 45 seconds until warmed through. Add the lavender and let it stand at room temperature for 30 minutes. Strain through a sieve and set aside. Discard the spent lavender.

Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.

Melt 4 tablespoons (57g) of butter in a small pot over medium heat. Once melted, add ½ cup (100g) of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add the reserved lavender-infused heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Place the raspberries in a bowl with 1 tablespoon (7g) cornstarch and 1 tablespoon (12g) granulated sugar. Toss gently to coat.

Place 1½ tablespoons (7g) Earl Grey tea and 1½ teaspoons lavender in a mortar and pestle and grind until a coarse powder forms. See Note 1. Transfer the mixture through a sieve and discard any large pieces.

Sift 1 cup (120g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Add the tea and lavender mixture. Set aside.

Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs and beat until smooth.

Add half the dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Remove the cake pan from the refrigerator. Arrange the raspberries in concentric circles in the caramel. Pour the batter over the raspberries and smooth it out with the back of your spatula.

Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.

Place a large plate over the cake pan and carefully invert the cake onto the plate. Let stand for 1 hour until completely cool.

Combine 1 cup (240ml) heavy cream and 1 teaspoon vanilla extract in a mixing bowl. Sift ½ cup (60g) powdered sugar into the bowl. Beat with an electric mixer until soft peaks form.

Add 4 ounces (112g) mascarpone cheese to the bowl and beat until stiff peaks form. Be careful not to overmix. Stop mixing as soon as the mixture tightens up into a stiff, spreadable frosting, otherwise you’ll risk breaking the mixture.

Cover and refrigerate the frosting until the cake cools completely.

Transfer the frosting to a piping bag and frost the top of the upside-down cake, or use a rubber spatula to pile the frosting on top and smooth it out. Sprinkle lemon zest on top. Slice the cake and enjoy!