Lemon Cake – 2 cups all purpose flour – 1/2 cup almond flour or use additional all purpose flour – 2 teaspoons baking powder – 2 teaspoons culinary lavender optional – 1/2 teaspoons salt – 1 cup unsalted butter room temperature – 1 1/2 cups granulated sugar – 2 tablespoons lemon zest – 3 large eggs room temperature – 2 teaspoons vanilla extract – 1/4 cup sour cream room temperature – 1/2 cup whole milk room temperature Lemon Cream Cheese Frosting – 1/2 cup unsalted butter room temperature – 7 ounces cream cheese full fat, room temperature – 1/2 teaspoon vanilla extract – 1 tablespoons whole milk or use heavy cream, add a little more if needed – 2 tablespoons lemon zest – 3¼ cups powdered sugar sifted, add an extra ¼-½ cup if needed – Pinch salt Blackberry Filling – 12 ounces blackberries fresh, for layering and topping