Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a small saucepan, gently heat the milk until it's steaming (do not boil). Remove from heat, add the tea bags, and let steep for 15 minutes. Squeeze the tea bags to extract all the flavor before discarding. Let the milk cool to room temperature.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Add the flour mixture in three parts, alternating with the tea-infused milk (begin and end with the flour). Mix on low speed until just combined. Do not overmix.
7. Pour the batter into your prepared loaf pan and smooth the top.
8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.