Preheat oven to 350°F.
Microwave the milk in a liquid measuring cup for 30 seconds. Steep the tea bags in the warmed milk while you prepare the next steps.
⅓ cup milk, 6 Earl Grey tea bags
If the butter is not soft, put it in the microwave for 20 seconds at 30% power. Repeat in 20 second intervals until soft but not melted.
2 sticks unsalted butter
Using an electric mixer or stand mixer, cream the butter in a bowl by beating it on medium speed.
Add 1 cup of sugar, and beat on medium speed to incorporate it into the butter. Then beat in the remaining ½ cup of sugar.
1½ cups granulated sugar
Add the eggs one at a time, and continue beating on medium speed.
3 eggs
Add in the sour cream and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
½ cup sour cream
Remove the tea bags from the milk. Add the steeped milk, vanilla extract, and lemon juice to the mixture, beating at medium speed until incorporated.
1 tsp vanilla extract, 1 tbsp lemon juice
In a medium bowl, whisk together the flour, baking powder, and salt.
2¼ cups all purpose flour, 1 tsp baking powder, ½ tsp salt
Add ⅓ of the flour mixture at a time to the batter and mix at low speed just until incorporated. Repeat until all of the flour mixture has been added to the batter.
Thoroughly spray the loaf pan with baking spray (includes flour in the spray).
Baking spray with flour
Spoon the batter into the prepared pan. Even out the top with a rubber spatula. Gently tap the pan on the counter to get rid of air pockets.
Bake at 350°F for 60 to 85 minutes. Test for doneness by inserting a toothpick in the highest part of the cake and see if the batter is no longer wet. Or, use a baking thermometer to see that it comes out bright red.
Put the pan on a cooling rack for 10 minutes. Use a serrated knife to remove any cake that has risen above the rim of the pan.
To remove from the pan, invert it onto a serving plate. If it does not easily come out of the pan, gently run an offset spatula or butter knife along the edges.
Make the glaze by combining the hot water, sugar, honey, lemon juice, and bergamot essential oil in a small bowl, Brush the glaze generously on the top and sides of the warm pound cake. (If you do not have bergamot essential oil, steep 1-2 Earl Grey tea bags in the hot water before adding the other ingredients. Remove the tea bags before brushing the glaze on the cake.)
¼ cup hot water, 3 tbsp granulated sugar, 1 tbsp honey, 3 tbsp lemon juice, 2-3 drops Bergamot essential oil
If desired, dust the top of the loaf with confectioner's sugar immediately before serving.
Confectioners sugar