Preparation:
Preheat oven to 350ΓΈ F. Grease and flour a 9-inch round cake pan.
Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. DO NOT BOIL.
Remove from heat and let cool (15 to 20 minutes); remove tea bags, squeezing out liquid. Set aside.
In a large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter forms. Pour batter into prepared pan. Bake approximately 35 minutes, or until the center of the cake springs back when touched. Cool on a wire rack before removing from pan. Let cool completely before serving. Dust top with confectioner's suga |
