for the Cake

Heat the milk to just below boiling (Don't let it boil, but it must be VERY hot.)

Submerge all 8 tea bags in the scalded milk and set aside to steep for 4 minutes.

Cream the shortening and sugar together until light and fluffy.

Stir in the eggs, one at a time, and mix until fully combined.

Remove the tea bags from the milk. Some of the milk will have soaked into the bags, so once you have removed them, add enough milk to bring the level back up to 1½ cups. (Resist the urge to squeeze the tea bags, as this will release bitter tannins. We don't want to corrupt the smooth, lemony flavor of this wonderful Bigelow Tea steeped milk.)

Add the milk to the butter and egg mixture, slowly increasing the speed of the mixer to incorporate it into your batter.

Mix in the juice of the lemon and the grated rind.

Add the flour, salt, baking powder, and poppy seeds, and beat the mixture until all the dry ingredients are fully incorporated.

Liberally grease two loaf pans (You may even want to dust them with flour after greasing, to help the cakes release from the pan when the baking time is finished.)

Divide the batter, evenly, between the two pans and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center, comes out clean.

for the Icing

Beat together the butter, lemon juice, and powdered sugar until a thick icing/glaze has formed. It will be thinner than frosting, but thicker than a typical glaze. Divide it between the two cooled cakes, spreading it over the tops and allowing it to drip over the sides.

Slice and serve once the icing has had a little time to set up.

Enjoy!