½ cup milk
5 Bigelow Constant Comment Tea Bags
½ cup butter
1 cup sugar
3 eggs, at room temperature
1⅔ cups flour
2½ tsp baking powder
Preheat oven to 350 degrees. Grease and flour a 9” round cake pan. Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL). Remove from heat and let cool (15-20 minutes); remove tea bags squeezing out liquid. Set aside.
In a large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add the flour and baking powder; mix until a smooth batter forms.
Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan. Let cool completely before serving. Dust top with confectioners sugar.
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