In a small saucepan, melt the unsalted butter over medium-low heat. In a large mixing bowl, add 1 tablespoon of lavender chamomile tea. Pour the melted butter over the tea and stir. Set the butter mixture aside to steep and cool completely (about 1 hour).

In the same saucepan used to melt the butter (without washing it), bring the milk to a simmer over medium-high heat, stirring frequently and ensuring that it doesn’t boil over. Remove the saucepan from the heat and stir the remaining tablespoon of lavender chamomile tea into the hot milk. Set aside to steep and cool completely (about 1 hour).

While the tea is steeping in the butter and milk, zest the lemon into a bowl. Then cut the lemon in half and squeeze the juice into a separate bowl. Set both aside.

Heat oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Insert a piece of parchment paper into the long side of the pan, leaving several inches of overhang on each side to make it easier to lift the finished cake out of the pan.

Add the sugar and salt to the bowl with the butter and whisk until smooth and thick (about one minute).

Add the eggs one at a time to the bowl, whisking the mixture after each addition to fully incorporate each egg into the mixture.

Add the fresh lemon zest, baking powder, and vanilla to the bowl and whisk until incorporated.

Add the flour to the bowl and stream the chamomile milk into the mixture while whisking continuously until no streaks of flour remain.

Pour the cake batter into the prepared cake pan.

Bake until a toothpick or cake tester inserted into the center of the loaf comes out clean, about 40 to 45 minutes.

Cool the cake in the cake pan on a wire rack for 30-35 minutes.

While the cake cools, make the strawberry icing. Begin by placing the dehydrated strawberries in a plastic zipper bag and crushing them into a fine red-pink powder with a flat mallet or rolling pin.

Pour the powdered freeze-dried strawberries into a medium bowl and add 3 tablespoons lemon juice and the powdered sugar. Whisk until smooth. NOTE: You can add a splash of an additional liquid – like milk, water, or lemon juice – as needed to make the glaze your desired consistency.

Gently run a knife around the edge of the loaf pan to release the cake. Holding the two sides of the parchment paper, gently lift the cake out of the pan and onto a plate, cake stand, or cutting board. Discard the parchment paper.

Pour the strawberry glaze over the cake, gently nudging the icing to the edges of the cake with a spoon or rubber spatula. Let the cake finish cooling and the icing set.