Lemon Glazed Earl Grey Tea Loaf

1½ tbs Earl Grey tea leaves 1 cup sugar

1½ cups cake flour

¾ tsp bicarbonate of soda ½ tsp salt

½ cup softened butter 3 large eggs

1 tsp vanilla essence

½ cup sour cream

1 tsp lemon zest 160ml icing sugar

1 tbs water

Grease and flour a 22cm by 12cm loaf pan. In the processor, finely grind Earl Grey tea leaves and sugar. Whisk the cake flour, bicarb and salt together.

With the mixer on mediumhigh, beat the softened butter and tea/sugar until light and fluffy.

Gradually beat in the eggs and 1 teaspoon vanilla. On a low speed, gradually add the flour mixture, alternating with sour cream until just mixed.

Spread in a pan. Bake at 170°C for about an hour or until a toothpick comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from the pan and turn over onto a cooling rack and cool completely.

Place lemon zest, icing sugar and water into a bowl and beat until smooth. Drizzle over the bread and allow it to set before serving.

This loaf can be stored, if placed in an airtight container at room temperature up to four days.

Tip 1: If you do not have loose tea leaves, you can tear open a tea bag. Earl Grey tea can be substituted by lemon or orange tea.

Tip 2: As and when you use lemons, grate the peel or use a zester and keep in an airtight container in the freezer until required.