Preheat the oven to 350F, and butter/flour a round 8" cake pan.

In the the bowl of a stand mixer, beat together the butter and sugar for the cake until light and fluffy. Meanwhile, combine the milk, chamomile, and honey in a small bowl and whisk to combine. In another medium bowl, mix together the flour, baking powder, and salt.

When the butter/sugar mixture is ready, add in the eggs, one at a time and beat until combined.

Then, start adding in the dry ingredients, alternating with the milk/honey mixture, and finishing with the dry.

Pour the cake batter into your prepared pan, and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. If the top is browning too quickly, cover with a piece of foil to finish baking. Do not over-bake or it will be dry!

When ready, let cake cool for about 30 minutes, then flip out and onto a serving platter. Finish cooling completely before frosting.

When ready to frost, beat together the ricotta and butter in a medium bowl until smooth and creamy. Add in the vanilla, then beat in the powdered sugar until frosting comes together. Using a spoon or spatula, spread frosting on cake. Decorate with honey granules as desired. Enjoy!