Step 1

In a small saucepan, heat the milk and Earl Grey tea until just boiling. Remove from heat and let steep for 60 minutes. When ready to use, remove tea bags and squeeze out tea into the saucepan.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one mini Bundt cake pan.

Step 3

Sift together the flour, baking powder, and salt; set aside.

Step 4

Beat eggs, and sugars until light and fluffy, then add the tea mixture. Beat on low until well combined. Followed by the vanilla, lemon zest and dry ingredients.

Step 5

Pour batter into the Bundt pan. You can use the mini Bundt pan, or the full size Bundt pan-just adjust the baking time.

Step 6

Bake for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool for 10-12 minutes.

Step 7

Turn out mini Bundt cakes onto a cookie sheet with a lip around the edges.

Step 8

Drizzle with Earl Grey syrup. Then cool completely.

Step 9

Earl Grey Syrup: simmer water, sugar, and tea bags in a medium saucepan until the ingredients thicken into a syrup. Add vanilla.

Step 10

Remove and squeeze the tea bags, then pour the warm syrup over the mini cakes, allowing the cakes to absorb the syrup as they cool.

Step 11

Sprinkle with confectioners’ sugar and fresh berries.

Step 12

Enjoy!