Cake:

1. Begin by making the Earl Grey butter. In a small saucepan over low heat, melt the butter and add the tea leaves. Keep over a low heat for 5 mins, stirring occasionally. Remove from the heat, cover and let stand for 15-30 mins.
2. Once cooled, sieve the butter mixture, pressing on the tea leaves with the back of a spoon to extract as much flavour as possible before discarding the tea leaves.
   Refrigerate for 30 mins, then measure out 175g grams for the cake (the remainder can be used on bread, etc.)
3. Preheat the oven to 180C/ Fan 160C/ Gas 4 and generously grease and flour a 23cmx 8cm Bundt pan.
4. Whisk together the eggs, vanilla, and 60g grams of the sour cream.
5. In a separate bowl (or a stand mixer fitted with a paddle attachment), combine the flours, baking powder,
   bicarbonate of soda, salt, and sugar. Add the infused butter a spoonful at a time mixing in between, followed by the oil and the remaining 180g of sour cream. Once all the flour is moistened, beat until the batter is very thick.
6. Add half of the egg, vanilla and sour cream mixture and beat until fully incorporated, then repeat with the remaining egg mixture. Scrape the batter into the prepared Bundt pan and smooth the surface. Place the Bundt pan on a baking sheet and bake for 45-60 mins, or until a skewer comes out clean and the cake is springy to the touch.
7. While the cake is baking, prepare the syrup by bringing the sugar and water to a boil over medium-high heat. Reduce the heat and bring to a simmer before adding the tea. Continue to reduce for about 10 mins, then remove from the heat and strain into a heatproof container.
8. Immediately after removing the cake from the oven, poke holes all over with a skewer and brush with a third of the syrup. Allow to cool in the pan for 10 mins before turning out on to a wire rack, then brush the top and sides with the remaining syrup.

Glaze:

1. To make the lemon glaze, sift the icing sugar into a small bowl and whisk in the salt, butter, milk and lemon juice until smooth, adding more lemon juice 1 teaspoon at a time as needed to create a thick but pourable glaze.
2. Drizzle over the cooled cake and allow it to set for 10 mins before garnishing with some lemon zest.

Cook’s note: The cake can be stored in an airtight container at room temperature for up to five days.