Earl Grey Olive Oil Pound Cake

• 3/4 cup virgin olive oil
• 4 earl grey tea bags
• 12 tablespoons unsalted butter, room temp
• 2 1/2 cups granulated sugar
• 1 teaspoon salt
• 6 large eggs
• 3 1/2 cups all purpose flour
• 1 cup milk
• 1 1/2 teaspoons vanilla extract
• zest of half a lemon
• flour+butter for the pan

1. Preheat oven to 350F ( Celsius). Heat the tea bags with olive oil in a small saucepan for about 2 minutes on medium heat. Turn off heat, let it sit with the tea bags inside and cool almost all the way.
2. In a large bowl with a beater, or in a stand mixer with paddle attachment, cream the butter on high speed for 30 seconds, slowly add sugar, salt, eggs, and continue to mix until well incorporated-about 1 minute. Scrape sides as needed. Then add 2 cups of the flour and mix with the beater just enough to get most of the flour wet on the lowest speed. Add 1 cup milk, the tea infused oil tossing out the tea bags, then add the remaining flour, vanilla, lemon zest, and once again mix on the lowest speed until roughly incorporated.
3. Lightly butter the sides of the pan including the middle tube, sprinkle with flour, pour in the batter, and bake for approximately 1 hour. You may need to bake longer depending on your oven. Let it cool, slice, and serve with berries or ice cream.

virgin olive oil, earl grey tea, unsalted butter, sugar, salt, eggs, flour, milk, vanilla, zest of half a lemon, flourbutter

Taken from food52.com/recipes/40020-earl-grey-olive-oil-pound-cake (may not work)