Earl Grey Lemon Bundt Cake

• 3 1/2 cups all purpose flour
• 1 1/2 cups sugar of choice
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup dairy free yogurt
• 1 1/2 cups oat milk
• 3/4 cup coconut oil or vegetable oil
• Zest of 2 lemon .
• 10 Earl Grey teabags

Recipe and photography by blogger Mei Yee (https://www.instagram.com/p/Bwmiz8Ohx8L/)
Blog: https://nmmeiyee.com/

Directions:

Place oat milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add the teabags and leave to brew, covered, for 20 minutes. Remove the teabags and squeeze out all the liquid.

Preheat oven to 350°F (180° C). Grease Bundt pan using baking spray and set aside. In a mixing bowl, sift flour, sugar, baking powder, baking soda, salt and mix well. In a separate bowl, combine lemon juice, lemon zest, oil, yogurt and Earl Grey tea milk. Add wet ingredients into dry and mix until smooth. Pour batter into a greased pan. Bake for 55 minutes to 1 hour. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.