Lemon cake with black tea

Ingredients:

1 1/2 unbleached white flour

1 teaspoon baking powder

1/2 cup grape seed oil

1 cup cane sugar

2 eggs

1/2 cup milk

1 lemon

2 tablespoons of English Lunch tea from BU by Espace Thé

Preparation:

• Infuse the tea in milk at 90 degrees for 3 minutes. Strain and cool.
• Preheat oven to 350°F.  Butter and flour a pyrex dish.
• Zester the lemon. Cut the lemon in half and squeeze to extract the juice. Reserve.
• In a bowl, combine the flour, baking powder and salt. Stir in the lemon peel.
• Using an electric blender, reduce the butter and sugar to cream in another bowl. Then add the mixture of dry ingredients.
• Add the eggs, infused milk and lemon juice.  Stir in all the ingredients together until the mixture is smooth.
• Pour the dough into the pyrex dish and bake for 55 to 60 minutes. Allow to cool slightly before unmolding. Cool completely on a rack and serve.