Ingredients

Instructions

Heat the oven to 350°F. Spray a 12 cup Bundt pan generously with nonstick baking spray.

In a large bowl, beat the eggs, granulated sugar, and lemon juice and zest on medium-high until light and smooth, about 2 minutes. Beat in the oil and yogurt. Sprinkle in the White Lily All Purpose Flour, baking powder, and salt. Using a rubber spatula, fold until just combined. (Some lumps are fine.)

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Make the sweet tea syrup:

In a saucepan over low heat, combine ¾ cup water with the sugar, whisking until the sugar has dissolved. Whisk in the butter and vanilla and remove the pan from the heat. Add tea bags and let steep for 15 minutes. Discard tea bags. Set syrup aside.

Set a wire cooking rack over a rimmed baking sheet. When the cake is done, let it cool for 5 minutes, then invert it onto the wire rack and release it from the pan. While the cake is still hot, brush all but 2 tablespoons of the sweet tea syrup all over the cake, letting it soak in. Rest the cake until cool. Reserve the remaining syrup to make the drizzle.

In a small bowl, whisk 1 tablespoon of the remaining sweet tea syrup with confectioners sugar and 1 teaspoon lemon juice until smooth. (If the glaze seems too stiff, add the remaining 1 tablespoon syrup.)

Drizzle glaze over cooled cake. Rest cake until the glaze has set, about 15 minutes. Slice and serve.