Steeping tea bags in milk gives this party-ready Bundt cake a lovely, subtle Earl Grey flavor that’s perfectly paired with bright citrus zest. For a tight, dense crumb, use room temperature ingredients and make sure to thoroughly mix at every step (without over-mixing the batter).
Step 1
Heat oven to 350°F. In small saucepan, combine milk and tea bags, submerging bags in liquid. Heat on medium until warm to the touch (do not let milk boil), 5 to 6 minutes. Remove from heat and let steep while preparing cake.
Step 2
Grease 10-cup Bundt pan with melted butter, then sprinkle with granulated sugar and tap to coat, including all ridges. Tap out any excess sugar.
Step 3
In large bowl, whisk together flour, salt, baking powder, and baking soda.
Step 4
In stand mixer, beat butter on medium-high until smooth and creamy, 1 minute. Add granulated sugar and orange zest; beat, scraping bowl as needed, until light and fluffy, 3 to 4 minutes. On medium, beat in eggs 1 at a time, scraping bowl after each addition. Beat in vanilla, then scrape down bowl.
Step 5
Squeeze liquid from tea bags and discard tea bags. Whisk sour cream into Earl Grey milk until smooth. With mixer on low, mix flour mixture into butter mixture in 3 batches, alternating with milk mixture, just until each batch is completely incorporated and combined batter is smooth (be careful not to overmix). Using rubber spatula, scrape bottom of bowl and fold in any unincorporated batter.
Step 6
Transfer batter to prepared pan and smooth top with small offset spatula. Bake until golden brown and wooden pick inserted near center comes out clean, 55 to 65 minutes. Let cool in pan on wire rack 30 minutes. Using small offset spatula, gently loosen edges and invert onto rack. Let cool completely.
Step 7
Dust with confectioners’ sugar.
