Directions

For the Cake:

1. Preheat oven to 350 F.

2. Warm milk in the microwave for 30-60 seconds (or on the stovetop). Stir in entire packet of tea. Let steep while moving on to the next steps.

3. Add 1-1/2 c. sugar & lemon zest to mixing bowl, mix. Add oil, mix. (This step infuses the lemon flavor into the sugar & oil.)

4. Add the egg yolks to the sugar-oil mixture & mix until well combined. Add the vanilla. Slowly add in the tea infused milk while the mixer is running.

5. Add the dry ingredients- GF flour, baking powder, & salt. Mix until well combined. Let sit for 15-20 minutes to allow the flour to properly hydrate before baking.

6. Prep your baking pans. Either line cupcake/muffin tins with paper liners or grease your pans with your preferred method (ie. butter or spray.) Fill your baking pans- 2/3 full for cupcakes/muffins & just over 1/2 full for cake/bundt pans.

7. Place full pans in a preheated 350 oven. Depending on what size cakes you're making, baking times vary. Standard cupcakes/muffins ~15 min. Jumbo cupcakes/muffins ~20-25 min. Cakes will vary, so, start with 15 min & check often, adding 3-5 min of baking time until an inserted toothpick comes out clean.

For the Lemon Syrup:

1. While cakes are baking, add 1/2 c. sugar & 1/2 lemon juice + water to a small sauce pan.

2. Simmer over med-low heat until sugar has dissolved completely & the liquid has reduced into a syrup. Cool cakes & syrup completely. 

For the Glaze/Icing:

1. To make hibiscus powder, I take dried hibiscus flowers & grind them in a coffee grinder. (If you don't have a grinder or can't find hibiscus flowers, you can omit this step & just make the glaze lemon flavored.)

2. In a medium bowl, add 2 c. powdered sugar, hibiscus powder, & 2 T. lemon syrup. Slowly whisk in cool water a little at a time (1-2 T.) until the glaze forms & reaches a thick consistency, but can still "run" slowly. (The thinner the glaze is, the more it will drip off the cake. If you add too much water, you can add a little more powdered sugar to thicken it back up.)

3. When you've got your glaze to your preferred thickness, pour it into a disposable piping bag (or ziploc bag) with the tip uncut. Twist the bag & secure with a twist tie or rubber band. (You can use a spoon to apply the glaze if you don't have piping bags, or slowly pour glaze from a measuring cup with a pour spout.)

4. Make sure that you have your freeze dried berries out & ready to use. Cut a small portion off the tip of the glaze bag. You don't want the hole to be too large or the glaze will run out too fast. You can always make the hole a little larger if it's not right the first time.

5. Pipe your desired glaze pattern onto your cakes & immediately sprinkle on crushed freeze dried strawberries before the glaze dries. Now go enjoy!