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Earl Grey Lemon Swirl Cake

Earl Grey Lemon Cake
This recipe was inspired by my love of tea and my love of pound cake. I wanted to highlight the lemon curd and show it's versatility. Though it may be great classically spread on a fresh scone, it also has the power to enhance when baked into other goods as well. Whip this cake up on the weekend for an easy and sweet week of breakfasts (and desserts). 
For the cake:
3/4 cup milk
4 Earl Grey teabags
1/2 cup unsalted butter, melted and cooled to room temperature (if using salted butter, omit the salt later)
3/4 cup sugar
2 Tablespoons honey
2 eggs
1 3/4 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
zest of one lemon
1/2 cup Just Jan's Lemon Curd
For the glaze:
2 Tablespoons lemon juice (about half a lemon's juice)
3/4 cup confectioners sugar
Preheat the oven to 350F.
Begin by gently heating the milk in a small sauce pan over low heat. Add the tea bags, cover, and allow to steep, keeping a watch so as not to scorch the milk. Steep over heat for 5 minutes. Remove from heat and continue to steep while allowing to cool.
For this next step, you can you an electric mixer, a large bowl and electric hand mixers, or a large bowl, a whisk, and a strong arm. I used the last method.
Cream the butter and sugar until the mixture is a very pale yellow. Add each egg one at a time, mixing well in between.
Next, add the flour, baking powder, and salt. Mix until just combined​. The batter will be lumpy! Don't over-mix!
Next, revisit your milk. Remove the teabags, making sure to squeeze them to remove the milk they absorbed. Discard teabags.
Add earl grey milk and lemon zest to the batter and mix​ until combined and smooth.
Prepare your loaf pan with a light spray of cooking oil and a strip of parchment paper cut to line the bottom and two longer sides of the pan.
Pour about half your batter into the loaf pan. Dollop half of the lemon curd into the batter and swirl, avoiding the sides as the sugar is more prone to burning.
Pour over the remaining batter and repeat the dolloping and swirling with the rest of the lemon curd.
Bake for 50-60 minutes or until a toothpick comes out clean after inserted. Remove from oven and let cool.
While the cake cools, make the glaze. Whisk together the lemon juice and confectioners sugar until smooth and drizzle over the completely cooled cake.
Recipe by Lauren Hogrewe

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