Earl Grey Tea Cake

Heat 1 cup milk in a small saucepan over medium-low heat until bubbles form along the side of the pot. Remove from heat, add 4 Earl Grey tea bags and let steep at least 10 minutes. Squeeze tea bags to extract liquid and allow milk to cool to luke warm.

Spray a Suvie pan with cooking spray and line with parchment; set aside. In a small bowl, whisk together 1 ½ cups all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.

In the bowl of a stand mixer fitted with the paddle attachment combine ⅔ cup granulated sugar and ¼ cup butter. Mix on low to incorporate and then increase speed to medium and beat for 5 minutes until light and fluffy, scraping down the sides of the bowl halfway through.

With the mixer running, add egg and 1 tsp vanilla extract, mixing until fully incorporated. Reduce mixer speed to low and add half the flour mixture followed by half the milk, letting each incorporate before adding the next. Repeat with remaining flour and milk until incorporated.

Scrape down the sides of the bowl and then pour batter into the prepared pan, smoothing the top. Place pan in the bottom zone of Suvie. Bake at 350°F for 30 minutes.

In the bowl of a stand mixer with a paddle attachment, beat together 4 tbsp butter and 4 oz cream cheese on medium speed until creamy and light, about 1-2 minutes. Stop mixer and add ¾ cups powdered sugar and 1 tsp lemon zest. Increase speed to medium-high and beat until smooth, about 1-2 minutes, scraping down the sides of the bowl as needed.

Remove cake from Suvie and transfer to a wire rack to cool completely. Once cool, remove cake and invert onto serving platter. Spread icing over the top of the cake, cut into 8 pieces, and serve.