Prep time:  20 minutes

Cooking time:  40 minutes

Total time:  60 minutes

Ingredients

• 2/3 cup milk
• 5 earl grey tea bags
• 200g of butter
• 1 cup of sugar
• 1 tsp of vanilla essence
• 3 eggs
• 2 cups of flour
• 1 tsp of lemon zest
• 1 1/3 tsp of baking powder

Icing glaze ingredients

• 1 1/2 cups of icing sugar
• 20g of butter
• 3-4 tbsp of earl grey tea (strongly steeped)
• 1-2 drops of purple food colouring (optional)

Instructions

1. Pour the milk in a saucepan and heat it on medium heat for 2 minutes. Then add the tea bags and turn off the heat. Infuse the milk with the tea for 20 minutes.
2. Strain the milk and squeeze the tea bags into a measuring cup. Set aside.
3. Mix and beat the butter, sugar and vanilla in a bowl until pale and creamy.
4. Add an egg one at a time, then beat well.
5. Add the flour, lemon zest and baking powder into the mixture, then fold it gently with a spatula.
6. Pour the milk into the mixture, then mix it until well-combined.
7. Pour the mixture into a greased bread-loaf tin, then bake it at 180 degrees for 40 minutes, or until a skewer comes out clean.
8. Remove the cake from the mould, then leave it to cool for five minutes.
9. For the glaze, add the icing sugar, butter, and earl grey tea into a heat-proof bowl, and melt over a double boiler until the ingredients are melted and has a smooth consistency.
10. Add the purple food colouring and mix.
11. Drizzle the icing glaze over the cake. Dust icing sugar on the cake, garnish with small white flowers, then serve.