Preheat your oven to 350°F / 180°C. Grease and line a 9” round cake pan.
Add the butter, milk and chamomile tea to a small pan and over a medium/low heat until it melts together. Reduce the heat and simmer for 3 minutes.Remove from the heat, stir well and leave to steep for 10 minutes.
Place a sieve over a mixing bowl and pour the chamomile-infused butter over it, to strain out all the tea. Reserve as much of the infused butter as possible and discard the sieved out tea.
Beat the infused butter and sugar together for a few minutes. Add the eggs, one at a time, and beat in well. Add the vanilla and beat again.
Sift the flour, baking powder and salt into the bowl, then stir to gently combine.
Pour the batter into the prepared pan and smooth to the edges. Bake for 30-35 minutes or until an inserted skewer comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
How to make the Salted Honey Buttercream
Beat the butter with an electric mixer until smooth.
Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth.
Stir in the salt then spread the salted honey frosting over the cooled cake as desired.