Steep earl grey tea into 100 ml of hot water and set aside.

Grease and line a 9 inch round pan or an 8x8 square baking pan with baking paper.

Using an electric mixer, whisk sugar and eggs till pale yellow and creamy. Set aside.

In another bowl, cream butter, lemon zest and flour till white and fluffy.

Fold in the egg mixture to the butter+flour batter.

Strain the earl grey tea and add about 4 tbsp of the tea concentrate to the cake batter. Add more if you prefer a more concentrated flavour.

Finally, mix in the milk and vanilla.

Pour cake into prepared pan and bake for about 50 - 60 minutes or until a skewer inserted into the center comes out clean.

Once done, let it stand in pan for 10-15 minutes and then turn out onto a wire rack to cool.