Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (250g) honey
  • 2 large eggs (100g)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tbsp (6g) loose leaf black tea
  • 1/4 cup (60ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (42g) honey
  • 1 tbsp (15ml) lemon juice
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (2g) lemon zest

Instructions:

  1. Melt the butter in a small saucepan over low heat. Once liquid, stir in the loose tea leaves and remove from heat. Let the tea steep in the butter for 10 minutes, then strain the butter through a fine-mesh strainer into a bowl, pressing the leaves to extract every drop of oil.
  2. Whisk the room-temperature honey and melted tea-butter together until smooth. Add the eggs one at a time, beating vigorously after each addition until the mixture looks pale and velvety. Stir in the vanilla extract and milk.
  3. Sift the flour, baking powder, and salt directly over the wet ingredients. Using a spatula, fold the dry ingredients into the batter just until no streaks of flour remain.
  4. Pour the batter into a parchment-lined 9x5 inch loaf pan. Bake at 325°F (163°C) for 55–65 minutes until a toothpick inserted into the center comes out clean.
  5. Prepare the glaze by whisking together 2 tbsp honey, 1 tbsp lemon juice, 1/2 cup powdered sugar, and 1 tsp lemon zest. Drizzle over the cooled loaf.