First, make the cake. Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and grease the sides with cooking spray. Set aside.

Next, infuse the buttermilk with the early grey tea. Pour the buttermilk into a large microwave safe bowl and microwave for 45 seconds or until scalding. Put 3 of the earl grey tea bags into the milk and set aside for 5 to 10 minutes to steep.

While the tea steeps, start on the cake.

Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and lemon extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.

At this point the milk should be infused with the tea. Remove the tea bags from the milk, squeezing out any excess liquid from them before throwing them away. Pour the infused milk into the mixing bowl and mix on low speed for a few seconds.

Divide the cake batter evenly into the prepared pans and bake until the cakes have risen, the tops spring back to the touch, and a butter knife inserted in the center of the cakes comes out clean, 30 to 35 minutes. Place the cake pans on a cooling rack and allow them to cool completely.

Once the cakes have cooled, make the frosting. In a stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Beat on low speed for 15 seconds to combine. Scrape down the sides of the bowl and add the powdered sugar, honey, vanilla, orang zest and salt. Beat on low speed until smooth and combined, about 2 minutes, scraping down the sides and bottom of the bowl as needed.

Place the first layer of cake right side up onto a cake stand or plate. Spread half the frosting on top, using an offset spatula to spread a thick layer evenly to the edges of the cake. Top with the second cake layer of and frost the top of the cake. f desired, top with more a drizzle of honey and edible flowers. Enjoy!