Slice butter into tablespoons. Place in a heavy bottomed sauce pot over medium heat. Gently melt butter. Once melted, add chamomile tea bags. Cover with lid and remove from heat. Let steep for 30 minutes.
Remove lid and set pot over medium heat to gently melt any hardened butter. Once melted, cover with lid, remove from heat and let steep from another 30 minutes. Reheat once more to gently melt any hardened bits. Strain out tea. Squeeze out as much liquids from the tea as possible.
Transfer to an airtight container and let chill in the fridge until solid. Overnight is best.
Preheat oven to 325°F. Butter and flour 16 cup angel food cake pan. Tap out any excess flour. Set aside.
In the bowl of stand mixer fitted with a paddle attachment, beat together butter, cream cream, sugar, honey, and lemon zest at medium speed until light and fluffy, about 6-8 minutes. Scrape down bowl as needed to ensure thorough mixing.
Add in eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Scrape down sides of bowl as needed. Add lemon juice, vanilla extract, and salt. Mix until well blended.
Using a sturdy spatula, fold in cake flour until just combined (just until there are no longer any dry streaks of flour).
Pour batter into prepared angel food cake pan. Smooth and level top using a spatula.
Bake for 85-95 minutes, rotating midway through baking, until toothpick inserted near center of cake comes out clean and top of cake is golden brown. The top will be slightly cracked. Allow cake to cool in pan for 10-15 minutes. Use a mini offset spatula or knife to loosen cake edges from pan. Unmold pound cake. Gently run mini offset spatula along the bottom of mold to dislodge. Place cake on wire rack to cook to room temperature.