Tumblewood's Lavender Earl Grey black tea blend is one of my favorites to include in recipes. It adds a fresh citrus zing with just a hint of lavender - and who can resist lavender?!

The recipe below is a keeper, approved by kids, Bible study groups, husbands and friends. :) Enjoy with a hot cup of tea or an ice cold glass of milk.

TUMBLEWOOD TEAS LAVENDER EARL GREY TEA CAKE

serves 6 | prep 10 min | bake 15-45 | oven 325 degrees

INGREDIENTS

Cake

¾ c milk

2 T Tumblewood Lavender Earl Grey tea

6 T butter – softened

1 c sugar

1 tsp lemon zest

2 eggs

¼ c Greek yogurt

½ tsp vanilla

2 c all-purpose flour

1 ½ tsp baking powder

½ tsp salt

 Glaze

2/3 c sifted powdered sugar

3 tsp lemon juice

½ tsp vanilla

DIRECTIONS

• Preheat oven to 325 degrees.

• Grease and flour a 9 x 5 inch loaf pan or 3  3 ½ x 6 inch pans.

• Combine milk and tea in a small saucepan over low heat. Heat to simmer and stir 5 minutes.

• Do not allow milk to boil. Remove from heat, strain and cool slightly.

• In a medium mixing bowl, cream together butter and sugar until smooth. Beat in eggs and lemon zest until mixture is light and fluffy; add Greek yogurt, and vanilla.

• In a separate bowl combine dry ingredients. Gently mix into creamed mixture, alternating with the steeped milk. Stir until just blended.

• Pour batter into prepared pan(s).

• Bake 45 minutes for large loaf pan or 30 minutes for smaller pans.

  Prepare glaze

• Combine powdered sugar, lemon juice and vanilla. Beat until smooth.

• Poke holes with fork into top of cake.

• Pour glaze over hot cake

• Cool in pan 20 minutes on wire rack

• Remove each loaf from pan and cool completely.

• ENJOY!