Infuse the milk

Pour the warm milk over the loose Earl Grey tea (or into a bowl with the tea bags) and let it steep for about 10 minutes so the tea flavor fully infuses the liquid. After steeping, strain out the tea leaves or remove the bags and let the milk cool to room temperature so it doesn’t deflate the oil mixture when you add it. If you want a stronger tea flavor, gently crush or grind the loose tea leaves before steeping so they release more aroma and flavor.

Preheat the pan and oven

Preheat the oven to 350°F. Generously grease a standard bundt pan with any neural tasting oil, then lightly dust the surface with a little gluten‑free flour so the cake releases cleanly. Place the prepared pan aside and set your oven to the correct temperature so the batter goes in while the heat is stabilized and even.

Mix the dry ingredients

In a medium bowl, whisk together the gluten‑free flour, baking powder, baking soda, and salt until the mixture is fully blended and there are no clumps. If your gluten‑free flour blend does not contain xanthan gum, add ¾ tsp of psyllium husk to help the cake hold together and rise properly. Set the dry ingredients aside and keep them nearby so you can add them to the batter in stages.

Cream the oil and sugar

In a large bowl, beat the oil and granulated sugar together on medium speed for about 3–4 minutes, until the mixture is light, fluffy, and slightly pale in color. Scraping down the sides of the bowl a couple of times will help incorporate everything evenly. This step is important because it builds structure and air into the batter, which helps the gluten‑free cake bake up tender and not dense.

Add the eggs and flavor

Add the eggs one at a time to the creamed mixture and sugar, beating well after each addition so each egg is fully incorporated before adding the next. Once all the eggs are in, mix in the vanilla extract and the optional citrus zest, stirring until the mixture is smooth and fragrant. The citrus zest adds a bright note that pairs beautifully with the bergamot in the Earl Grey tea and helps balance the sweetness of the cake.

Combine wet and dry ingredients

Gradually add the dry ingredients and the infused milk to the batter in alternating stages, starting and ending with a portion of the dry mixture. For example: dry → some milk → dry → remaining milk → finish with dry. Mix after each addition just until the ingredients are incorporated and the batter is smooth; avoid overmixing, as this can make the gluten‑free cake heavy.

Bake the bundt

Pour the batter into the prepared bundt pan and use the back of a spoon or spatula to smooth the top into an even layer. Transfer the pan to the preheated oven and bake for 40–50 minutes, or until a toothpick or cake tester inserted into the center comes out clean and the edges of the cake are lightly golden.

Cool the cake

Remove the bundt pan from the oven and let the cake cool in the pan for about 15 minutes so it firms up and contracts slightly from the edges. After that, place a wire rack upside‑down over the top of the pan, then carefully invert the pan so the cake releases onto the rack. Let the cake cool completely before glazing so the glaze doesn’t run off or melt into the surface.