This cake turned out wonderful. Very nice texture, not wet, not too dry. Good balance of sweetness and lemon. I could only smell bergamot in the first hour after cutting the cake but I can definitely smell lemon the next day. It is worth the effort. It took me longer than 25 minutes to assemble the dough but it was easy overall.
A few tips: discard the almond or oat milk film that forms after you have reheated it and let the tea bags steep. Apply butter to the bundt pan with your fingers and sprinkle semolina flour over the coat of butter – this will create a very gentle crunchy crust. The cake comes out easily.