Cake:

• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup whole milk
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 4 eggs
• 3 tablespoons Rishi Organic Lemon Spice Tea
• Powdered and raw sugar for finishing

• 1 1/2 cup white sugar
• 2/3 cup butter
• 6 tablespoons water
• 4 teaspoons vanilla extract

–by Jennifer Schettler

Directions

1. Preheat oven to 350°F and generously grease a 10 inch Bundt pan with butter.  Flour the pan or sprinkle with raw sugar to give the cake a shimmer effect.
2. In a sauce pan, bring whole milk to a boil, remove from heat, add Rishi’s Organic Lemon Spice, and let steep for 10 minutes.
3. In a large bowl, mix the flour, sugar, salt, baking powder and baking soda. Blend in whole milk, softened butter, vanilla and eggs. Beat together until even.  Pour the batter into the Bundt pan, being careful not to disturb the raw sugar.
4. Bake in preheated oven for 55–60 minutes, or until a wooden toothpick comes out clean. Using a chopstick, insert holes into the cake almost all the way down to the pan.  Spoon butter sauce into the holes and let the cake cool.  Set some of the sauce aside to pour on cake once sliced, if desired. 
5. Remove cooled cake from pan and sprinkle with powdered sugar.
6. To Make Butter Sauce: In a saucepan combine the remaining sugar, butter, vanilla, and water. Melt until blended and remove from heat.  Do not boil.

Lemon Spice Bundt Cake