Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           milk
   5      big           elow constant comment® tea bags
     1/2  cup           unsalted butter -- (1 stick)
   1      cup           sugar
   3                    eggs -- at room temperature
   1 2/3  cups          all-purpose flour
   2 1/2  teaspoons     baking powder
                        confectioner's sugar

Preparation:

Preheat oven to 350ø F. Grease and flour a 9-inch round cake pan. Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. DO NOT BOIL. Remove from heat and let cool (15 to 20 minutes); remove tea bags, squeezing out liquid. Set aside. In a large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter forms. Pour batter into prepared pan. Bake approximately 35 minutes, or until the center of the cake springs back when touched. Cool on a wire rack before removing from pan. Let cool completely before serving. Dust top with confectioner's suga