• Preheat oven to 350°F. Grease an 8-inch cake pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, tea, and salt. Set aside.
• In a large bowl, beat eggs, sugar, and vanilla with a whisk until thickened and smooth.
• Mix in oil, followed by buttermilk until blended.
• Using a rubber spatula, fold dry ingredients into wet ingredients until just barely combined.
• Pour into prepared cake pan and drop from 2 inches onto counter to get rid of air bubbles.
• Bake for 25-30 minutes, or until a toothpick entered into the center of the cake comes out clean.
• Cool in pan for about 15 minutes, then transfer to a wire rack to cool completely.

Prepare Honey-Lemon Glaze:

• Whisk together honey, lemon zest, and 2 tbsp lemon juice in a bowl.
• Gradually whisk in powdered sugar until smooth.
• Add lemon juice as necessary to achieve a very thick, but pourable consistency.
• Spread glaze over cooled cake.