Chamomile Tea Cake with Strawberry Icing

cooking.nytimes.com

gimlithepirate

½ cup/115 grams unsalted butter

2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse

1 cup/240 milliliters whole milk

Nonstick cooking spray

1 cup/200 grams granulated sugar

½ teaspoon coarse kosher salt

2 large eggs

1 large lemon

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1½ cups/192 grams all-purpose flour

1 cup/124 grams confectioners’ sugar

½ cup/8 grams freeze-dried strawberries

Directions at cooking.nytimes.com

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