Heat the milk in a small saucepan, and then steep 2 Alokozay Earl Grey teabags in the hot milk for half an hour.
Preheat oven to 325 F. Grease or line a 9x5 loaf pan.
If your honey is semi-solid melt together with the butter. Using an electric mixer beat together butter, honey and sugar. Add eggs one at a time and beat well after each addition.
Add flour, salt, and baking powder and mix until combined.
Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean.
For a nice, clean split in the loaf make a cut into the batter after about 10 minutes of baking time. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm. Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
