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For the cake
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Step 1
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| Preheat oven to 350°F. |
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Step 2
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| Steep 2 Perfect Spoonfuls of tea in 2 tbsp of near boiling water for 1 minute, then combine with milk in a saucepan. (Do not strain.) |
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Step 3
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| Bring milk and tea to a low simmer over medium heat. |
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Step 4
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| In a medium bowl, combine flour, baking powder and salt. Set aside. |
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Step 5
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| In a large bowl, beat butter, eggs, granulated sugar and vanilla with an electric or stand mixer until combined. |
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Step 6
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| Add about half the dry ingredients to the wet mixture, plus half of the tea-infused milk, mixing constantly. Repeat until all ingredients are thoroughly combined. |
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Step 7
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| Grease a bundt mold with butter and dust with additional flour. Pour the batter into pan and bake for 30 minutes. |
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Step 8
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| Let cool completely in the mold, then flip cake upside down onto a plate. |
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For the glaze
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Step 9
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| Steep 2 Perfect Spoonfuls of tea in ½ cup of near boiling water for 15-20 minutes, then strain. |
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Step 10
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| In a bowl, add icing sugar and whisk in 4-5 tbsp of steeped tea, until combined. (Note: Icing will take a while to incorporate and will thicken – this is normal.) |
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Step 11
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| Pour glaze slowly and evenly over bundt cake set on a wire rack over a sheet pan to catch excess glaze. Let it set for 10 minutes before serving. Enjoy! |
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