Step 1

Place the milk in a microwave-safe bowl, and heat it for 90 seconds or until it is hot but not boiling.

Step 2

Add the tea bags and stir briefly. Cover with a piece of foil.

Step 3

Infuse the hot milk for 12-15 minutes, until the milk is a caramel color and very fragrant.

Step 4

Pour the milk through a wire strainer into a measuring cup, to remove the tea bags. Squeeze the bags over the milk to extract all of the flavor. You should have 1 cup of milk.

Step 5

Cool until the milk is room temperature.

Step 6

Preheat the oven to 325 F.

Step 7

Grease an 8-inch cake tin and line it with baking paper.

Step 8

Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy.

Step 9

Add the eggs one at a time, beating well after each addition.

Step 10

Using a spatula, fold in the flour, lemon zest, baking powder and milk until combined.

Step 11

Spoon mixture into prepared tin and smooth the surface with the back of a spoon.

Step 12

Bake for 1 hour until a skewer comes out clean.

Step 13

Leave the cake in the tin for 5 minutes before turning it out onto a wire rack to cool completely.

Step 14

For the glaze, place all the ingredients in a heat-proof bowl and melt over a double boiler until the icing is melted, glossy, and smooth.

Step 15

Cut the cake into even squares and cover entirely with the glaze.

Step 16

Let dry on a wire rack positioned over a baking sheet to catch the drips.

Step 17

Decorate with edible flowers.