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.
Buttermilk: I prefer using full-fat buttermilk in this Earl Grey lavender cake because it adds flavor and richness, and keeps the cake moist for longer. But if you don’t have buttermilk, you can substitute 1/2 cup of whole milk with 2 tsp of the milk replaced with vinegar or lemon juice.Lavender Earl Grey Tea: I use Revolution Earl Grey Lavender Black Tea for this recipe, but you can use any Earl Grey tea you prefer, and for the lavender flavor add 1/2 teaspoon of lavender extract (or 1 tsp of crushed culinary lavender buds).